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South Beach Chili

My husband and I have been doing the South Beach diet for the last two and a half weeks.  We’ve had some success with it in that we’ve both already lost some weight.  However, a few of the recipes leave a bit to be desired…

Last night we tried South Beach Chili and found it to be *good*!  Not just good enough, but actually good!  Two of my children actually asked for seconds.  So, I thought I’d share the recipe.

This is a Phase 1 recipe for anyone who cares about that.  Diet Chili will be enough for most people to know, I’m sure.

Ingredients

1 tablespoon extra-virgin oil

2 bell peppers (any color), chopped

1.5 cups chopped mushrooms

1 large onion, chopped

2 celery stalks, chopped

3 garlic cloves, minced

1 tablespoon chilli powder

1 tablespoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon salt

2 (15 ounce) cans pinto beans

1 (14.5 OUNCE) can no-salt-added diced tomatoes with juices

 

Directions

 

In a large sucepan, heat oil over medium heat. Add bell peppers, mushrooms, onion, celery, and garlic; cook, stirring, until vegetables begin to soften, about 7 minutes. Add chilli powder, oregano, cumin, and salt; cook, stirring occasionally, 5 minutes more.

Add beans and tomatoes with their juices. Bring to a gentlesimmer and cook, stirring occasionally, untill chilli is fragrant and slightly thickened, 25 minuted. Serve warm. Garnish with nonfat plain yogurt if you like.

 

–Really good with wheat pita triangles on later diet phases.

 

Number of Servings: 4

Picture for the day – last week my husband was working from home.  This is how I served him his South Beach snack.  (A reuben lettuce wrap.  Another yummy one if you like Reuben sandwiches.)

 

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