A New Year, and Vegetarian Chili

Okay, so how is the weight loss coming and how have I been? Well, that's a long story involving swine flu, a bout of anemia, and a boatload of Christmas cookies. But it is a new year, and a time of new beginnings. And I'm going to start the year off with renewed dedication to healthy eating and a few changes to this blog. Details forthcoming.

But we'll kick things off with a recipe for a mega-healthy vegetable chili.

Barb's Vegetarian Chili

A spicy blend of tomatoes, peppers, veggies and beans. High in fiber and... oh yes, it tastes good.

Ingredients

2 tbsp olive oil
5 stalks celery, finely chopped
1/2 pound carrots, grated
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
2 cups water
28 oz crushed tomatoes
28 oz tomato puree
2 cups water
1 bay leaf
2 tbsp ancho chili pepper (or chili powder)
1 tbsp paprika
1 tbsp cocoa
1 tsp oregano
2 carrots, sliced
2 stalks celery, sliced
1 3/4 cup (1 can)dark red kidney beans
1 3/4 cup (1 can) light red kidney beans
1 3/4 cup (1 can) cannellini beans
1 3/4 cup (1 can) corn
1 yellow squash, diced

Directions

Add oil to a large pot. Saute the finely chopped celery and grated carrots over medium heat until tender. Add chopped peppers. Saute until crisp-tender.

Add water, crushed tomatoes, tomato puree. Heat to a slow simmer on low.

Add bay leaf, chili pepper, paprika, cocoa, and oregano.

Add sliced carrots, two sliced celery stalks, drained beans, and corn. Simmer until flavors are well mingled and vegetables have reached desired texture. (We like ours a little mushier.) Remove bay leaf and serve.

Nutrition Facts: Makes 16 1 cup servings. Calories 204, Total Fat 2.7g, Saturated Fat 0.4g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 307mg, Total Carbohydrates 36.6g, Dietary Fiber 12.5g, Sugars 9.1g, Protein 11.0g, Vitamin A 100%, Vitamin C 87%, Calcium 10%, Iron 24%