Monday, June 07, 2010

Very Veggie Chili

Very Veggies Chili
Adapted from The South Beach Diet Supercharged

Printable Recipe

Prep time: 15 minutes
Cooking Time: 20-30 minutes

Serves 4


1-2 tbsp olive oil
2 sweet red bell peppers (the book says to use any color), chopped
1 ½ cup cremini mushrooms, chopped
3 young leeks, white part only, rinsed, dried and chopped (or 1 large onion)
3 cloves garlic, chopped
1 tbsp chili powder
1 tbsp dried oregano (preferably Greek)
1 tsp ground cumin
2 (15oz/400ml) cans pinto beans with their juice – DO NOT DRAIN
1 (15oz/400ml) can crushed fire roasted tomatoes (or diced tomatoes & juice)

1. In a large saucepan, heat the oil over medium heat. Add the peppers, mushrooms, leeks and garlic. Cook, stirring occasionally until the vegetables begin to soften (about 5 minutes). Add chili powder, oregano & cumin, stir well and cook for another 5 minutes.

2. Add the beans and tomatoes. Bring to a gentle simmer and cook, stirring occasionally until the chili is fragrant and slightly thickened. (20-25 minutes)

Serve warm

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