Warning! Danger! Waistlines, beware!
The Holidays are quickly approaching which means the time spent exercising seems to be less and less… and the time spent cooking and eating seems to be more and more. That’s okay though, that’s what New Years resolutions are for… right?
I have a solution though.
Meals high in fiber and protein keep you feeling full longer. So before you go to a holiday cocktail party (or anywhere that there could be high-calorie snacks), eat a dinner like this vegetarian chili. The beans in the chili provide plenty of fiber and some protein as well. Eat this and you will not be hungry for hours! It’s okay to have a few bites at a party, but eating a full meal before I go anywhere helps keep me from mindlessly snacking. And that keeps my waistline safe. For now.
Three Bean Vegetarian Chili
yield: 5 portions
1/2 cup Onion, diced
1/4 cup Green Bell Pepper, diced
1/2 of an Jalapeno, minced
2 Garlic Cloves, minced
1 TBS Oil, any kind
1 can Tomato Paste
1 can Kidney Beans, drained and rinsed
1 can Pinto Beans, drained and rinsed
1 can Black Beans, drained and rinsed
3/4 cup Corn (frozen, canned or fresh)
1 1/2 cups Vegetable Stock (or water)
1 TBS Salt
1 tsp Black Pepper
1 tsp Cumin
1/2 tsp Cayenne
1. Add the tablespoon of oil and the first four ingredients. Saute the vegetables until tender and aromatic, about 5 minutes.
2. Leaving the flame on high, add the tomato paste. Using a spatula, move the tomato paste around vigorously to avoid sticking. Cook the tomato paste around 2 minutes and remove from the heat. (This is caramelizing the tomato paste, you want that, oh yes you do!)
3. Add the three kinds of beans, the stock, and seasonings. Return to the stove top using medium heat and let simmer for at least an hour until it is the consistency you prefer. (I prefer for most of the liquid to be reduced, but if you want a ‘soup’ier chili then let simmer only 45 minutes.)
4. I like to let my chili sit in the pot and cool down for an hour or two. The longer it sits together the better the flavors will taste together. You can easily reheat the chili on the stove top or microwave.
Topping Ideas
Sour Cream, Fresh Onions, Cilantro, Limes, Avocado, Salsa, Red Pepper Flakes
I love this chili. It’s perfect for this chilly season and leaves me feel very full and satisfied, yet I know I didn’t eat unhealthy.
I love to bring this chili to work also. All I need is some chili in a container to microwave, and a small container filled with sour cream, cheese, cilantro and onions to top it with. Simple! (And it will make your coworkers jealous… trust me!)
