South Beach Chock-Full-Of-Veggies Chili |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 3 |
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From the South Beach Diet Book Ingredients:
1 tablespoon extra virgin olive oil |
2 bell peppers, chopped |
1 1/2 cups mushrooms, chopped |
1 large onion, chopped |
2 celery ribs, chopped |
3 garlic cloves, minced |
1 tablespoon chili powder |
1 tablespoon dried oregano |
1 teaspoon cumin |
1/4 teaspoon salt |
2 (15 ounce) cans pinto beans |
1 (14 1/2 ounce) can no-salt-added diced tomatoes |
Directions:
1. In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
2. Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.
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