Prep 25 mins
Cook 40 mins
From the South Beach Diet Book
- 1 tablespoon extra virgin olive oil
- 2 bell peppers, chopped
- 1 1⁄2 cups mushrooms, chopped
- 1 large onion, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1⁄4 teaspoon salt
- 2 (15 ounce) cans pinto beans
- 1 (14 1/2 ounce) can no-salt-added diced tomatoes
- In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
- Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.
We enjoy this chili about once or twice a month but I add some veggie broth or chicken broth to make it more soup like and stretch it to more servings.
Love this recipe! It is the perfect go to item because it's inexpensive to make and lasts. I am lucky enough to only be cooking for one but you can definitely stretch it for a family of 4. I usually don't even eat the full 2 cup serving size but 1 instead because it is so filling so I could make a weeks worth of lunches or if I want to be boring have 4 days of this for lunch and dinner. Also- sometimes I add 88%lean ground turkey, with some fat free or low fat sour cream for Phase 1 and if I am doing a phase 2 version i will put this on top of brown rice or quinoa. so far my FAVORITE sobe recipe
LOVED THIS!! We try to not eat meat on Wednesday and Friday, so this was an absolutely wonderful meal which we had for lunch on Wednesday and a cup for starters for dinner on Friday. I used canned mushrooms (I use them alot when recipes call for mushrooms). I think I will try this the next time with some meat. Great recipe