South Beach Chock-Full-Of-Veggies Chili
photo by Batmansgirl80
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
4 2 cup servings
- Serves:
- 4
ingredients
- 1 tablespoon extra virgin olive oil
- 2 bell peppers, chopped
- 1 1⁄2 cups mushrooms, chopped
- 1 large onion, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1⁄4 teaspoon salt
- 2 (15 ounce) cans pinto beans
- 1 (14 1/2 ounce) can no-salt-added diced tomatoes
directions
- In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
- Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.
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Reviews
-
Love this recipe! It is the perfect go to item because it's inexpensive to make and lasts. I am lucky enough to only be cooking for one but you can definitely stretch it for a family of 4. I usually don't even eat the full 2 cup serving size but 1 instead because it is so filling so I could make a weeks worth of lunches or if I want to be boring have 4 days of this for lunch and dinner. Also- sometimes I add 88%lean ground turkey, with some fat free or low fat sour cream for Phase 1 and if I am doing a phase 2 version i will put this on top of brown rice or quinoa. so far my FAVORITE sobe recipe
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LOVED THIS!! We try to not eat meat on Wednesday and Friday, so this was an absolutely wonderful meal which we had for lunch on Wednesday and a cup for starters for dinner on Friday. I used canned mushrooms (I use them alot when recipes call for mushrooms). I think I will try this the next time with some meat. Great recipe