Here is a delicious and healthy vegetarian chili (with a side of corn bread) that will rock your taste buds.
Dark red kidney beans (1 can)
Red & green bell pepper (1 c.)
Onions 1 c. chopped - I used half of a red & half of a sweet onion
1 Jalapeño pepper
1 orange & yellow tomato (if they are in season)
1 can diced fire roasted tomatoes
Veggie broth about 1 ½ c.
½ can corn
Garlic 4 cloves
Toppings (optional but delicious)
Shredded cheddar cheese
Light sour cream
1.) Chop veggies up & don’t forget to wash your hands after dealing with the jalapeno. Let’s just say, burning, red, fire in the eye’s. Not fun. Sauté garlic, onion, peppers, & chilies in a ¼ c. vegetable broth for about 5 minutes or until slightly tender.
2.) Add kidney beans, roasted & fresh tomatoes, corn, chili powder, cumin, 1/2 c. vegetable broth or water & a little S & P (salt and pepper) to taste. Bring to boil and then reduce heat to a simmer, stirring occasionally.
3.) While the chili is simmering away, I made the cornbread using egg whites, canola oil, almond milk, and about a ½ a scoop of protein powder (which gives it an extra 11 grams of protein, hooray) and baked as directed on the package. (Corn bread prepared makes 6 pieces at 205 calories each.)
4.) When the cornbread it done, I turned the chili off and let everything cool.
5.) Add toppings to chili or enjoy solo.
This will serve 4 hefty portions at 215 calories (not including toppings or cornbread). Not too shabby. Try it out. It will be even better tomorrow!