Chock-Full-of-Veggies Chili
Recipe: Chock-Full-of-Veggies Chili
From: The South Beach Diet Supercharged by Arthur Agatston, with some modifications
Serves: 6-8
1-1/2 Tbsp. extra virgin olive oil
3 bell peppers (preferably 1 each green, red, yellow), chopped
8 oz. fresh mushrooms, trimmed and cut into quarters (or sixths if large)
1 large onion, chopped
3 stalks celery, chopped
5 cloves garlic, minced
1-1/2 Tbsp. chili powder
1-1/2 Tbsp. dried oregano
1-1/2 tsp. ground cumin
1 tsp. chipotle powder
1/2 tsp. salt
15 oz. can pinto beans, rinsed and drained
15 oz. can black beans, rinsed and drained
15 oz. can kidney beans, rinsed and drained
2 cans (15-1/2 oz. each) diced tomatoes, with juice
1-2 c. tomato or V8 juice (optional, if needed)
In 4-qt. pot, heat oil over medium heat. Add peppers, mushrooms, onion, celery, and garlic, and cook, stirring occasionally, until vegetables begin to soften, about 8 minutes. Add chili powder, oregano, cumin, chipotle powder, and salt. Cook, stirring occasionally, 5 minutes more.
Add beans and tomatoes with juice. Bring to a gentle simmer and cook, stirring occasionally, 30 minutes. If it seems too thick, add 1-2 c. tomato or V8 juice and heat through. Serve warm.
Notes:
This is a one-and-a-half times the original recipe; I generally want 6 servings to take for lunches, plus I like having 3 kinds of beans. I use slightly more tomato than the original also.
From: The South Beach Diet Supercharged by Arthur Agatston, with some modifications
Serves: 6-8
1-1/2 Tbsp. extra virgin olive oil
3 bell peppers (preferably 1 each green, red, yellow), chopped
8 oz. fresh mushrooms, trimmed and cut into quarters (or sixths if large)
1 large onion, chopped
3 stalks celery, chopped
5 cloves garlic, minced
1-1/2 Tbsp. chili powder
1-1/2 Tbsp. dried oregano
1-1/2 tsp. ground cumin
1 tsp. chipotle powder
1/2 tsp. salt
15 oz. can pinto beans, rinsed and drained
15 oz. can black beans, rinsed and drained
15 oz. can kidney beans, rinsed and drained
2 cans (15-1/2 oz. each) diced tomatoes, with juice
1-2 c. tomato or V8 juice (optional, if needed)
In 4-qt. pot, heat oil over medium heat. Add peppers, mushrooms, onion, celery, and garlic, and cook, stirring occasionally, until vegetables begin to soften, about 8 minutes. Add chili powder, oregano, cumin, chipotle powder, and salt. Cook, stirring occasionally, 5 minutes more.
Add beans and tomatoes with juice. Bring to a gentle simmer and cook, stirring occasionally, 30 minutes. If it seems too thick, add 1-2 c. tomato or V8 juice and heat through. Serve warm.
Notes:
This is a one-and-a-half times the original recipe; I generally want 6 servings to take for lunches, plus I like having 3 kinds of beans. I use slightly more tomato than the original also.