Veggie Chili

So why is it when I open this blog I get brain-lock? I can think of so many witty things to say...and then. NOTHING>.<
Well I shall plunge in anyway. I did not fair the "eat"idays (read holidays) so well. Too much munching and sampling. Grazing constantly...do you feel my pain?
The scales were the final blow...I gained 5# over the course of 6 weeks. I have taken control of the love handles. Man, was that a difficult task to get SELF back under control. I have lost 2 of the 5 and am back on track HALLELUJAH!!!
Reality check was some good eating the past weekend with my kiddos. They are eating only veggies and fruit for 21 days. I was dreading the confrontation, but YEAH, It was good to share some of the things I have learned lately about healthy options. It was great!!! (who says-Misery loves company)
Do you rememeber in the beginning I spoke of bunny-trails..that was one...Now to the subject of this blog: VEGGIE CHILI (as my caveman explained- that is an oximoron)
I took a RR(foodies know) Veg-Head 3 Bean chili recipe and made it my own. If you are interested in recipe keep reading or as my cm did, escape now without injury.
Top Shelf Chili (my own version)
1 chopped onion ( I used frozen)
1 green bell pepper chopped (I used frozen)
1 clove minced garlic
saute these in 2 T EVOO 3-5 minutes until veggies are softened.
add: 1 cup veggie broth
1 (32 oz) can crushed tomatoes & 2 T tomato paste
1 can rotel tomatoes
1 can black beans (rinsed)
1 can ranch-style beans (rinsed)
1 cup frozen corn
Stir to combine. (she suggested refried beans to thicken, but I didn't use them)
Season with 1 T cumin
2 T chili powder
1 t salt & pepper
pinch of red pepper or hot pepper sauce to taste.
Simmer over low heat about 5-10 minutes to thicken.
THIS was some good eating. Who says we have to sacrifice to eat good.
Cya and Happy HEALTHY eating.