It's cold outside and your craving something to warm you up from the inside out. For me, one of the first things that comes to mind is chili. Hearty, hot and filling. My favorite take on this old time recipe is a vegetarian version that I like to whip up on a weekly basis. It's easy, quick, and you can even throw it into the crock pot in the morning so, when you get home, you have a healthy, warm meal waiting for you. You can eat this yummy dish on its own, or pair it with a salad and brown rice or some homemade cornbread.
1 can of kidney beans (rinsed and drained)
1 can of black beans (rinsed and drained)
1 tsp. of chili powder
1/2 tsp. of ground cumin
1/2 tsp. of turmeric
1 large green bell pepper chopped
1 18 oz. can of crushed tomatoes
1 small bag of frozen corn
1/2 medium to large onion
Olive oil for saut ing
Salt and pepper to taste
You can add any other veggies you may have laying around. If you don't like the thought of chunky veggies in your chili, try blending them with some of the crushed tomatoes before adding them to the pot. (My sneaky little tip to get your family to eat their veggies!)
Option #1: Throw it all in the crock pot, cook all day on low heat, eat, enjoy!
Option #2: In a large pot, saut onion and green pepper in some olive oil, add salt and pepper to taste. Add any other veggies you have on-hand or would like to add. Add crushed tomatoes, beans, corn, and spices. Simmer until you're ready and dig in!
Corinna Maggy is a National Academy of Sports Medicine certified personal trainer and corrective exercise specialist. She can be reached by e-mail at email@example.com. The information contained within Health Matters is not a substitute for professional medical examination, diagnosis or treatment. Always consult your physician before starting an exercise program or beginning any nutritional regimen.