Super easy, super healthy, and rave reviews from Scott and Amelia. Another "cut out of a magazine, tiny square recipe" I've saved for who-knows-how long. I'm surprised that these are actually turning out well, but they are...so no complaints from me! I do always have to double the recipe, because these recipes seem to be geared toward single "all I have time for is work and working out and therefore have to have super easy/healthy recipes always on hand" kind of people. So for my family of three, I have to double. This is kind of a mexican-y/southwest type chili that you serve over rice, so you get plenty of carbs to (which always seem to be "missing" for me when I'm pregnant).
Smoky Veggie Chili
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Photo Credit to fitnessmagazine.com
It's the second one down, obviously |
Makes about 4 servings1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can corn, drained
1 small can diced tomatoes with green chilies {or 1 can tomatoes, 1 can green chilies}
2 8-ounce cans tomato sauce
2 tablespoons barbecue sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
Cooked brown rice
1/4 cup chopped onion1/4 cup cheddar cheese
Combine first ingredients {up to rice} in soup pot. Bring to a boil, reduce heat and simmer for 15 minutes. Serve over rice topped with onion and cheese.
{I omitted the onion...don't judge my pregnant snootiness please}.
Recipe Source:
Fitness Magazine
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