Inspired by a fitness challenge and possibly this warm weather...

Did someone tell God that it was February?  Our, out of the norm, almost 60 degree weather has been quite the game changer for my menu these past few days.   Plus, our church has begun our 60 day fitness challenge that yours truly is assisting in.  I pray that I can be as motivational as my team was when I was going through my life-changing experience. 

So, this week, I made a huge pot of chili that I have been ravaging the past few days because I was expecting it to be so cold and I knew that I would be looking for warm food to fill my stomach.  And it has done just that. 

Vegetables and beans are naturally high in fiber, making vegetarian chili a high fiber food item. Including more fiber in your diet can lower your blood cholesterol levels and improve bowel function. In addition, fiber takes longer to digest, aiding in hunger and weight control. Adult women need 21 to 25 g of fiber a day, and adult men need 30 to 38 g of fiber per day. A serving of homemade vegetarian chili contains 29 g of carbohydrates and 8 g of fiber.  In addition to being high in fiber, legumes also act as a good source of protein, making it a healthy alternative to meat sources of protein. However, the protein in legumes does not provide all of the essential amino acids, making it an incomplete source of protein. Eating a diet that includes a variety of foods, such as whole grains and vegetables, will ensure you meet all your essential amino acid needs. (Livestrong.com)

Get your soup pots, your crock pots, and your soup bowls ready.  It's chow time!!!

Vegetarian Chili 

1 medium onion, chopped
1 medium green bell pepper
2 cloves of garlic
2 fresh jalapeños, seeded, finely chopped
1 cup of water 
1 8oz. can of Low-Sodium black or kidney beans, drained and rinsed
1 8oz. can of diced tomatoes, undrained
1 8oz. can of tomato sauce
1 packet of chili seasoning mix
1 tbsp smoked paprika
1/2 tsp coarse (kosher or sea) salt
Sour cream, optional
Shredded low-fat cheese, optional
Fresh chopped cilantro, optional

In 4-quart saucepan, heat oil over medium heat.  Add onion, bell pepper, garlic, and chiles; cook 5 minutes or until vegetables are tender and onion is translucent.  Stir in tomato sauce, diced tomatoes, water, beans, smoked paprika, salt, and chili seasoning mix.  Cover and bring to boil.  Reduce Heat and let simmer for 30 mins.  Then, for the remaining 5 mins, let the chili simmer uncovered.  In the meantime, prepare a box of corn muffin mix.  For a special treat, add 3 handfuls of the low-fat shredded cheese, 2 jalapeños, seeded and chopped into the batter and bake according to the instructions on the packaging.  

As an option, you can serve your chili with toppings such as sour cream, low-fat shredded cheese, and cilantro.  I also break apart my corn muffin and put it into my chili.  It's so good!!!!

Bon appetit and remember: Be good to yourself!

~ Knife Out