Gourmet Recipes:
Indulge in delicious, sophisticated, healthy foods...
The secret behind The South Beach Diet™ is the perfect blend of palette-pleasing foods and healthy ingredients. Enjoy sophisticated, gourmet dishes (some from Miami's top restaurants). And delight in a diet that incorporates the right carbs and fats — plus fresh, nutrient-rich ingredients.
Vegetarian Chili
Try this South Beach Diet™ vegetarian chili recipe any time you want a delicious change of pace from meat chilies. This is a delicious vegetarian choice on The South Beach Diet™. This Texas recipe, also called a "Tex-Mex" recipe uses tons of vegetables and spices, hot jalapenos, and sweet red peppers. This spicy chili recipe pleases a big crowd or a small family. A spicy chili, and favorite among crock-pot recipes, this delicious vegetarian chili recipe is one of the Tex Mex recipes that's appropriate for all phases of The South Beach Diet™.
2 Servings
Ingredients
3/4 cup dried red kidney beans, soaked overnight
2 teaspoons olive oil
1/2 teaspoon whole cumin seeds
1/2 tablespoon chopped garlic
3/4 cup coarsely chopped onions
1/2 large sweet red pepper, seeded and diced
1/2 large green pepper, seeded and diced
1/2 jalapeño pepper, seeded and diced (wear plastic gloves when handling)
3/4 tablespoons mild chili powder
1/2 teaspoon dried oregano
dash ground cinnamon
1 1/2 cups water
1 tablespoons tomato paste
1/4 to 1/2 teaspoon salt
1/4 cup chopped fresh cilantro
Instructions
Drain and rinse the beans. Set aside. In a large saucepan, warm the oil over medium-high heat. Add the cumin seeds and sizzle for 5 seconds. Add the garlic, onions, red peppers, green peppers, jalapeño peppers, chili powder, oregano, and cinnamon. Sauté over medium-high heat for 3 minutes, stirring frequently. Add the beans and water.
Bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. Uncover and simmer for 30 to 45 minutes, or until the beans are tender. (Add more water if the mixture becomes too dry during cooking.)
Stir in the tomato paste and salt. Cook for 2 minutes. Just before serving, stir in the cilantro.
NOTES
Replace the dried red kidney beans with 2 cans (19 ounces each) kidney beans, rinsed and drained.
Use a combination of black, pinto, and kidney beans.
This chili will thicken considerably upon standing or overnight refrigeration. Thin as needed with water or vegetable broth.
From Prevention's The Healthy Cook by David Joachim. * 1997 Rodale Inc. For more great recipes visit www.prevention.com/recipefinder.
Nutritional Information:
328 calories
4.1 g fat mono
0 mg cholesterol
58.4 g carbohydrate
18.6 g protein
3.9 g fiber
391 mg sodium
Love this recipe? Get 900 MORE!
Join now and access over 900 gourmet South Beach Diet™ recipes. |
