Saturday, January 21, 2012

Day 4: Two Bean Vegetable Chili

Last night after I posted this I ended up having some popcorn too :). My husband made some and I just couldn't refuse! BTW, we are not using microwave popcorn, but making it on the stove. He wants to try to make Kettle Corn and that will be hard to not shovel down!

For Today:

Greek lowfat plain yogurt with blueberries, granola, and maple syrup (I'll have this be one of my recipes one of these days!)

Spinach salad with rotisserie chicken breast, clementine, goat cheese, cherries, cucumber, tomatoes, and the cranberry, walnut, and Gorgonzola dressing. Along with a cheese stick and some goldfish crackers.

Two Bean Vegetable Chili (see below recipe)
Boule (Artisan bread that we made. I'll have to post the recipe on this later. It was delicious!)

Popcorn (we are addicted to this stuff!)

Recipe: Two Bean Vegetable Chili courtesy of the Best Life Diet by Bob Greene.

This recipe is super easy and fast to make. I think that it is also very delicious!

3 tbsp Buttery Spread (we used Earth Balance, but in the past I have also used 1-2 tbsp of olive oil)
1 large sweet onion, chopped
2 large zucchini, chopped
2 large yellow, orange, or red bell peppers, chopped
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) cannellini beans, rinsed and drained
1 can (15 oz) tomato sauce (low sodium preferably)
1 tbsp chili powder
1 tsp dried oregano leaves
1/4 salt

**To make the process of chopping vegetables go by very fast you should invest in the Chop Wizard. It really does make chopping vegetables go so quickly and it is so easy! I got mine at Target in the "As Seen On TV" section.

In a 4-quart pot, melt the buttery spread over medium-high heat. Add onion, zucchini, and bell peppers. Cook, stirring occasionally, 8 minutes or until vegetables are tender and just starting to brown.

Stir in remaining ingredients. Bring to a boil over high heat.

Reduce heat to low and simmer 8 minutes or until heated through.

Serve, if desired with sour cream (not in calorie count).

Here are the veggies cooking. They look so colorful and yummy!

Nutritional Information:
Serving size 8 people (about 1 cup)
Calories: 225
Fat: 3g
Calcium: 97g
Sodium: 137g
Fiber: 10g
Sugars: 5g
Carbs: 39g
Protein: 12g

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