I wish I could eat anything I want, all the time. Unfortunately, if I want to stay healthy, I can’t. Over time I have began to modify some of my recipes, and change some all together to make them healthier. This way, I can maintain flavorful food that’s nutritious most of the time, while being able to indulge once and a while.
Chili is one of my favorite dishes. I usually make it with ground beef, but I have vegetarian option that is rather tasty. I like to serve it over brown rice.
- 1 tbs vegetable oil
- 1 cup chopped onions
- 3/4 cup chopped carrots
- 3 cloves of garlic, minced
- 1 cup chopped green bell pepper
- 3/4 cup chopped celery
- 1 tbs chili powder
- 1 1/2 cups chopped fresh mushrooms
- 1 (28 oz) can whole peeled tomatoes with liquid, chopped
- 1 (19oz) can kidney beans with liquid
- 1 (11oz) can whole kernel corn, undrained
- 1 tbs ground cumin
- 1 1/2 tsp dry oregano
- 1 1/2 tsp dry basil
- Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery and chili powder. Cook until vegetables are tender (6-8 minutes).
- Stir in mushrooms, tomatoes, kidney beans, and corn. Season with cumin, oregano and basil.
- Bring to a boil and then reduce heat to medium. Cover and simmer for about 20 minutes.
- Depending on how thick or liquidy you want the chili, you may need to add a tablespoon or two of water. For added flavor, you could add low sodium vegetable stock.