Vegetable Chili

Weight loss always tops the list of the most popular new year’s resolutions. After a couple weeks of big dinners, drinking and lots and lots of Christmas baking, it is at the top of my list. I feel like I need a week’s worth of fruit and veggies to counteract all the sugar and alcohol. This chili is just the ticket. I first discovered it several years ago when I was on Weight Watchers and I still make it regularly. It is full of vegetables, filling and super tasty. As an added bonus, you can make a huge batch of it in the crockpot and it freezes well.

Vegetable Chili

Yield: 8 servings

1 onion, diced
2 cups mushrooms, chopped
1 green pepper, chopped
4 carrots, diced
1 28-oz can crushed tomatoes
2 19-oz cans kidney beans
1 14-ox can crushed pineapple
1 packet of chili seasoning

Crockpot Instructions:
Throw in all the ingredients into the crockpot and stir well.

Cook on high for 6 hours.

Stovetop Instructions:
In a large saucepan, sauté onion, green pepper and carrots until just soft.

Add the rest of the ingredients and let simmer for approximately 30 minutes.

Easy Chili

This is a super easy weeknight meal. It was perfect tonight as I put it all on the stove before I went to my running clinic and when I got home, it was ready to eat.

Easy Chili

1 lb. extra lean ground beef
1 large can red kidney beans
1 large can diced tomatoes
1 onion
5 cloves garlic
1 jalapeno pepper
2 red or green peppers
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon cinnamon
crushed chilies

In pan over medium-high heat, cook beef until it is browned (about 5 minutes). Drain excess fat and put to the side.

In the same pan, saute the onions and garlic for about 5 minutes with a little bit of olive oil. Add the peppers and cook for another few minutes.

Add the spices, beans and tomato sauce. Bring to a boil and then reduce to a simmer. Cover and simmer for anywhere from 30 minutes to an hour and a half (the longer, the better), stirring occasionally.

(4 P)