Lightened Up Favorites: Chili
How’s everyone doing with their resolutions?
I’m working on resisting the pound cake in my freezer.
and I committed to doing a February 5k this morning. Progress.
To help us all stay on track (myself included), I made January a month devoted to healthy eating in my Great Food Adventure. To kick off the month for us, I created a lighter version of chili. It doesn’t look or taste light, though. Just what we need!
This chili is full of the good stuff- a ton of veggies and lots of beans for protein. I’ve also given you the option to add some lean meats if you’d like (or your spouse would like). With all the yummy spices, I can assure you this recipe doesn’t taste like health food.
I served the chili with some cornbread puddings. There’s really no need, though- this chili is a meal in itself.
Lightened Up Chili
by Oven Love
serves 6
1 teaspoon olive oil
1 large onion, chopped (finely or chunky, depending on your preference)
1 green pepper, chopped
1 1/2 tablespoons chili powder
1 teaspoon cocoa powder
1 teaspoon smoked paprika
1 teaspoon cumin
salt and pepper to taste
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 28 oz can diced tomatoes
1 14 oz can crushed tomatoes
1 cup cooked lean pork/chicken/beef (optional)
chopped green onions, light sour cream and/or shredded cheese for garnishing
Heat the olive oil over medium heat in a large stockpot. Saute the onions and peppers for a few minutes until soft. Add the chili powder, cocoa powder, paprika, cumin, salt and pepper and stir until fragrant. Add the beans and tomatoes and bring to a boil. Add water as needed to get to the right consistency (I added about 3/4 cup). Add the cooked meat, if using. Reduce the heat to low and let the chili simmer for at least 30 minutes. Scoop into bowls and top with your garnishes.
Weight Watchers Plus Points per serving – 4 points, not including garnishes (about 6 if you add meat)
We’re going on a little food adventure in 2011. Go see what it’s all about!
Looks delicious. I’ve actually never made a chili, but I’ve always wanted to, because I love it.
Love that you’ve made this healthier!
I just realized I have everything I need to make this in my fridge/pantry right now. I may have to revamp my menu for the week, because I keep thinking about this chili!
I put cauliflower in mine for texture when I’m not using meat, it’s delicious! Also, I know that this may defeat the purpose of making the dish lighter, but my family’s chili secret is peanut butter!