While I love a meat-filled chili, this is a hearty chili packed with flavor but not too many calories. The fire roasted tomatoes really make this chili so don't substitute.
The chili recipe was created by Erin of UROCK GIRL who says it's even better the next day!
½ sweet onion, chopped
2 cloves garlic, minced
1 zucchini, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 carrot, diced
1 bag Morningstar crumbles
2 (15 oz.) cans fire-roasted tomatoes
2 tbs. chili powder
2 tbs. cumin
1/8 tsp. sea salt
1/4 tsp. ground black pepper
½ can tomato paste
1 can white or black beans
optional: hot sauce to taste
Coat a large stock pot with olive oil cooking spray and place over medium-high heat until hot. Add all vegetables, 1 tbs. cumin, 1 tbs. chili powder and sauté about 5-7 minutes, until starting to soften. Add tomato paste and stir into vegetables for 1 minute.
Add tomatoes, Morningstar crumbles, remaining cumin and chili powder, salt and pepper, and beans. Stir to combine. Place a lid on pot, lower heat to simmer and allow to cook for 1-2 hours.
Taste and adjust seasoning.
Condiments: nonfat Greek yogurt (instead of sour cream), shredded light cheese, chopped green onion, chocolate chips (believe me, it works), toasted pumpkin seeds, crushed baked tortilla chips.
-A healthy body is created one meal at a time.
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