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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Makes a huge pot of low-fat, low-calorie vegetarian chili, with lots of veggies. I divide it into baggies and freeze for a quick, delicious meal when I don't feel like cooking or getting dishes dirty. Ingredients:
3 tbsp olive oil |
3 cloves garlic, minced |
1 medium onion, chopped |
2 cups celery, chopped |
3 medium zucchini, chopped |
20 baby carrots, chopped |
42 oz diced tomatoes |
15 oz kidney beans |
1 1/3 tbsp chili seasoning |
3 sprigs cilantro, chopped |
Directions:
1. Saute garlic, onions, and celery in olive oil until limp.
2. Add zucchini and cook on medium for 10 minutes.
3. Add carrots, tomatoes, kidney beans, chili seasoning, cilantro, and 1 can (or more) water.
4. Simmer on medium-low for 1 hour, stirring occasionally.
5. Add cheese, chives, and/or sour cream (not included in calorie count) for garnish.
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