Friday, December 30, 2011

Smoky Veggie Chili

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 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
Dinner recipes
Photo Credit to
It's the second one down, obviously
Makes about 4 servings
1 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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