Tiny mountains of dirty clothes here and there, empty suitcases, heaps of unopened letters, speckles of dust settled in every shelf – This is how my living room looked few days ago. I was away on couple of short vacations for the last two weeks and once back, I had tons of other stuff to sort and those things kept me busy for days together. Once done with laundry, house cleaning and fixing up my laptop, I have popped into say a big hi to all my readers.
This is a quick post is say that I am alive and kicking and I will be back with lots of South beach friendly dishes ASAP. The post for today is Chock full of veggie chili. This is a hearty vegetarian soup which is delicious and also packed with nutritions. I found this recipe in the South beach diet book and it is a perfect dish for phase 1 dieters. This soup can cooked in large amount and can be stored in the refrigerator for couple of days.
1 tablespoon olive oil
2 bell peppers – any color (I used green ones)
1 1/2 cup mushrooms – chopped
1 large onion – chopped
2 celery stalks – chopped
3 garlic cloves – minced
1 tablespoon chili 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 tomato, with juices
In a large saucepan, heat oil over medium heat. Add garlic, onions, peppers, mushrooms and celery; cook, stirring, until vegetables begin to soften, about 7 minutes.
Add chili powder, oregano, cumin and salt; cook for another 5 minutes. Mix in the beans and tomatoes. Cook covered for 30 minutes on low flame. Serve hot.
1. Since the sauce was little thick for me, I added little hot water to the consistency of my choice.
2. For phase 1 dieters,serve them with a dollop of non-fat yogurt.
3. For phase 2 and 3 dieters, eat with whole wheat pita chips toasted in little olive oil.
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