I’m a big fan of recipes that come from what I already have in the pantry/fridge. Just a few minutes ago, I finished up my early lunch: a bowl of black bean mole vegetarian chili. Rainy days remind me of winter days, so I felt a hearty stew would be the smartest option for lunch.
I call this recipe cheating chili because it’s not really from scratch. To start, lightly spray a medium saucepan with nonfat cooking spray (olive oil flavor) or a teaspoon of extra virgin olive oil. Over medium heat, add 1/4 cup corn, 1 cup cherry or grape tomatoes, and 1/4 cup chopped orange pepper.
After the fresh vegetables have been on the heat for 3 minutes, add the contents of your chili. I opted for Healthy Valley Organic‘s Vegetarian Black Bean Mole Chili (40% less sodium). I added in about a teaspoon of garlic powder, a small grind of sea salt, and then some more vegetables (about 2 cups of baby spinach).
This cooks and is nice and warm within 5-6 minutes. To finish off and add some final garnish, I mixed in a tablespoon of fat-free Greek yogurt, and topped my chili with 1/4 of an avocado (cubed), and a 1/4 cup sharp cheddar, shredded.
Delicious, not entirely unhealthy (5 WW Points Plus before the toppings, which add about 6 Points Plus (less if you nix the cheese)), and will certainly tide me over for the day.
Note: this recipe serves 2-3 people.