Back to cooking this week! Here is the line-up:
Mexican Pie with fresh Pico de Gallo
Stuffed Shells with Italian Salad
Vegetarian Chili with Cornbread
I LOVE vegetarian chili. My friend from graduate school, Alyssa, introduced me to this recipe when we were enduring those cold Syracuse winters studying for our MSW degree. This chili is super easy to make, and tastes better if you make it a few days in advanced. As always, it is super healthy too!
Alyssa's Veggie Chili
1 green pepper, roughly chopped
1 onion, diced
2 cans stewed tomatoes, diced (if you can't find "diced" buy the "sliced" stewed tomotoes and just run your knife through the tomatoes before you add them)
1 can each--black beans, chick peas, kidney beans and pinto beans
1 cup salsa
1 packet chili seasoning
1 Tbs soy sauce
-In a large pot, saute onion and peppers until soft.
-Add remaining ingredients. Simmer on low, covered, for 30 minutes. Stir occasionally.
-Remove lid and continue to simmer for an additional 30 minutes.
Entire pot of chili has 24 points, or about 1200 calories. Believe me, you will get at least 10 servings out of it--that equals about 120 calories per serving, or 2.5 points. For extra goodness, top with 2 Tbs low fat cheddar cheese and 2 Tbs light sour cream. Adds about 2 more points (100 calories), but well worth it!
Healthy meals to nourish your mind.
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