Recipe Wednesday!

Hello my foodie friends! Its recipe Wednesday time again! In continuing with the theme of “Favorite Fall Foods” this week’s recipe is the perfect meal to prepare on a cold evening after a long afternoon of, well I was going to say raking leaves or other outdoor fall tasks, but let’s be honest, what I really mean is it’s the perfect meal after a long afternoon of shopping, possibly even Christmas shopping :)

This week’s recipe is brought to you by Cooking Light Magazine, one of my all-time favorite reads for healthy, yummy recipes. And this recipe, like so many others from their site, does not disappoint.

And the winner is...Chunky Vegetarian Chili! This recipe will fill you up all the while being low-fat, low-calorie and high in fiber and flavor.

Chunky Vegetarian Chili
Courtesy of Cooking Light Magazine

Ingredients: 1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (16-ounce) cans stewed tomatoes, undrained
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained

Intructions:

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

Yield:  8 servings (serving size: 1 cup)
CALORIES 257 (9% from fat); FAT 2.7g (sat 0.3g,mono 0.5g,poly 1.2g); IRON 4.5mg; CHOLESTEROL 0.0mg; CALCIUM 150mg; CARBOHYDRATE 48.8g; SODIUM 876mg; PROTEIN 12.8g; FIBER 14.2g

Happy cooking, happy eating and of course happy shopping :)

See you all on Friday!