Monday, January 30, 2017

Healthy Smoky Veggie Chili

It's really amazing how many kinds of chili recipes you can find nowadays. I usually make mine with ground beef because that's always been the way my family liked it the best. Once in awhile I would make it with chicken, and that was always yummy too.

But I have been looking for ways to eat healthier, and get out of the habit of eating meat on an almost daily basis. I'm sure you know what a struggle it is to change your eating habits, especially when you are trying to lose weight. And I have to admit that since I've moved to Nevada this last summer, I have put on quite a bit of weight. I don't even feel healthy at this weight, and my clothes have become way too tight. Time to do something about it, and so eating healthier is a big goal for me this year.

I picked up this amazing magazine from Better Homes and Gardens called Eat Well Lose Weight. I love it because it's filled with amazing low calorie recipes and information about healthy eating. There's so many recipes I want to make from it, starting with this great tasting veggie chili.

It passed the taste test with my son-in-law who is a real chili lover. In fact, he ate three bowls of it and said it was delicious. I love it too, and am going to make another pot and divide it into small freezer bags to have for lunch on the days I work as a nanny.

I did change a couple things in the recipe, I substituted black beans for the Great Northern Beans, and added a small can of tomato paste. I always try to add tomato paste to a recipe if I can because it's such an added health benefit. I think it made this chili even better, but the chili is just as wonderful if you make it according to the original recipe.

Recipe for Smoky Veggie Chili


1 tablespoon vegetable oil
3/4 cup chopped green sweet pepper
1/2 cup chopped white onion
1 15-oz can garbanzo beans (chickpeas), rinsed and drained
1 15-oz can Great Northern beans (or black beans), rinsed and drained
2 tablespoons chili powder
1 15-oz can tomato sauce
1 14.5-oz can fire roasted diced tomatoes, undrained
1 tablespoon packed brown sugar
1 tablespoon unsweetened dark cocoa powder
sour cream/shredded cheese optional


In a large sauce pan (or Dutch oven) heat the oil over medium-high heat. Add sweet pepper and white onion; cook 4-5 minutes, or until tender, stirring occasionally. Add beans and chili powder; cook and stir 2 minutes. Stir in next 4 ingredients (through cocoa powder).

Bring to boiling; reduce heat. Simmer, covered, 25 minutes, stirring occasionally. Serve with toppings of choice, sour cream, cheese, green onion, or additional chili powder.

Makes 4 servings (1 1/2 cups each).

-Post by Patricia


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