Hi everyone!! I decided to make some veggie packed chili for my lunches this week and am so pleased with how it turned out. It is ZERO SMART POINTS on the new freestyle program!!!
Adapted from this recipe you can find at Cookie & Kate: https://cookieandkate.com/2015/vegetarian-chili-recipe/
1 large red bell pepper, chopped
1 medium red onion, chopped
2 ribs celery, chopped
2 medium carrots, chopped
½ teaspoon salt, divided
2 teaspoons minced garlic
2 tablespoons chili powder
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
1 teaspoon dried oregano
2 – 14.5 oz diced tomatoes
2 – 15oz cans of black beans, rinsed and drained
1 – 15 oz can of pinto beans, rinsed and drained
1 – 15 oz can of garbanzo beans, rinsed and drained
2 cups fat free vegetable broth
2 tablespoons chopped fresh cilantro, plus more for garnishing
1 teaspoon lime juice
• In a large pot, add the bell pepper, onion, carrot, celery and salt to taste. Stir to combine and then cook, stirring occasionally, until the vegetables are tender – about 10 minutes.
• Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until combined, about 2 minutes.
• Add the diced tomatoes, black beans, garbanzo beans, pinto beans and vegetable broth. Stir to combine, bring to a boil then cover and simmer for about 30 minutes.
• Remove about 2 cups of the mixture and transfer to a blender and blend until smooth, then pour the blended mixture back into the pot.
• Add the chopped cilantro, stir to blend, and then mix in the lime juice. Add in drained corn.
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Hi I’m Jess! I am a wife and mother working outside the home following the Weight Watchers program. Please follow along my Weight Watchers Journey to Healthy!
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Heaviest weight: 280
WW Starting weight: 234.4
Current weight: 186.4
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DISCLAIMER: This video is NOT SPONSORED. Occasionally products are sent to me to test, but I will always give my own honest opinions. I have never accepted payment for a review. Some links listed above are affiliate links.