My fiancé has decided he is obese and has decided that low/no carbs is the way to go for dinner to loose weight. (Not to mention that his breakfast and lunch are now these ridiculous shakes and a handful of vitamins.) He doesn't understand why I eat anywhere from 3-5 real (and large) meals every day and I remain a size 4. My theory on that is that I avoid highly processed and artificial food. Whatever the reason, I am not in need of losing weight, so last night's dinner was my first attempt to balance his low calorie, low carb ideas with my desire to have a filling meal that has substance. For his diet, my fiancé picked out the potatoes, added avocado salsa, and avoided the corn bread.
Vegetarian Chili
2 tsp olive oil
1 small onion, diced
1 red bell pepper, diced
1 jalapeno pepper diced
14 ounce can of black beans, drained and well rinsed
14 ounce can diced tomatoes
14 ounces vegetable stock
1 C water
2 tsp chili powder
2 cloves garlic, minced
1 tsp ground cumin
3 tsp dried oregano
2 tsp dried basil
2 bay leaves
2 Tbs fresh cilantro, chopped
1 stalk celery, chopped
2 potatoes, cooked and diced
Heat the oil in a 6 quart cast iron Dutch oven, or large saucepan, over medium-high heat. Add the onion and peppers. Cook until tender, stirring frequently, for 3-5 minutes or until bright in color. Add the beans, tomatoes, vegetable stock, chili powder, garlic, cumin, oregano, basil, bay leaves, and cilantro and simmer for at least 20 minutes. Slow cooking for hours will greatly add to the flavor. Add celery and potatoes 20 minutes before serving, continuing to simmer.
To serve, top with cilantro, sour cream, lime wedges, avocado salsa, or cheese.
Nutrition Facts Per Serving |
Calories: 495 | Fat: 5.1g | Protein: 27.1g | Fiber: 21.0g | Sugars: 8.6g |
Vit A: 47% | Calcium: 18% | Vit C: 128% | Iron: 41% | Carbs: 88.8g |
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