Recipes: Christie O’s Vegetarian Chili
I think my children might be vegetarian and it’s of no work on my part, not that there’s anything wrong with it of course. But I’m as carnivorous as they come (big fan of the warm red center. BIG FAN.) But when I make a meatless dinner as opposed to a meatFUL dinner, I get a much warmer response from the children, hence one of their favorite dishes ever: my vegetarian chili, made with a million billion beans and zero meat (upon child request.) And since it takes literally 15 minutes to make, I’m all for it.
Ingredients:
1/2 pouch (or to your taste) of the spices from Carroll Shelby’s Chili Mix (used to be a brown bag, now it’s a brown box)
2 cans dark red kidney beans
2 cans red beans
1 can (15 oz) plain tomato sauce
1 can Rotel diced tomatoes and chilis
Directions:
Literally, dump everything in a big giant skillet. I use only a 1/2 of the spice packet in the bag because more than that is too spicy for the kids. You can use however much you want, to your taste. Let it simmer on the stove for about 15 minutes on medium. Use the masa flour in the packet (according to box directions) to thicken the chili. Done.
Serve with a little light sour cream and some low-fat cheddar cheese. Altogether, 3 points in WW and 204 calories (without the sour cream and low-fat cheddar cheese.)
It’s one of our favorites. And while I have you here, one of our other favorite vegetarian dishes you can make in about 15 minutes is a bean soup straight out of the bag: Vigo Spanish Bean Soup. I find mine near all the boxes of rice in my grocery store, but you just add water, it’s low-calorie, and we’ll have some cuban bread with it and call it a day. Have a wonderful Sunday everyone!!
Category: Calorie Counting, Christie O., EAT IT, Food Victory, LOSE IT, Main Course, Review, Side Dish, Sisterhood Spring Fling, Weight Watchers
