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.

veg_chili

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.

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One Response to Vegetable Chili

  1. Deirdre says:

    That’s it – I am buying the ingredients tomorrow for all the reasons you stated!

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