So just when you've gotten to the end of your nutrition rope and need a way to make up your vegetable deficit, enter ME.
You're welcome.
Garden Harvest Chili
more than enough for 6 hungry people
Ingredients
- 2 small zucchini, halved and then sliced into half moons
- 1 small onion, chopped
- 2 bell peppers, chopped
- 2 large jalapenos, halved, cored, and finely diced
- 3 cloves garlic, minced
- 1 tbsp EVOO
- 1 tbsp chili powder
- 2 tsp cumin
- 1 large can + 1 small can of diced tomatoes
- 1 can black beans
- 1 can kidney beans
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- S + P to taste
- cornstarch slurry: 1 tbsp cornstarch + 1 tbsp cold water
- Optional: 2 cups chopped chicken, ground turkey, sausage, or quinoa (for vegetarian)
Instructions
- Heat oil in a large soup pot over med-high heat
- Add onion, garlic, and jalapeno and cook 1-2 minutes, or until soft
- Add peppers and zuch and cook another 2-3 minutes
- Add cumin and chili powder, stir into veggies, and let spices get all aromatic and wonderful
- Add tomatoes and beans, oregano, and parsley
- Bring to boil
- Taste broth and add s+p to taste
- Add protein (optional) and bring back to boil
- Reduce to simmer and cook for 10 minutes so flavors can get all delicious
- I like my chili nice and thick, so I stir in a cornstarch slurry to thicken up the juices
- Serve with a dollop of greek yogurt and a sprinkle of light cheese!
You should probably serve that chili with a healthy cornbread, don't you think?
Jalapeno Cheddar Yogurt Cornbread
12 servings
Ingredients
- 1 cup cornmeal
- 1 cup whole wheat flour
- 2 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3 tbsp white sugar
- 1/4 c. finely diced jalapeno
- 1 cup shredded light mexican blend cheese
- 1 cup frozen corn
- 1 cup nonfat plain greek yogurt
- 3/4 cup milk
- 1 egg
- 4 tbsp butter or earth balance, melted
Instructions
- Preheat oven to 375F
- In one large bowl, combine cornmeal, whole wheat flour, baking powder, soda, salt and sugar and whisk so everything is combined and distributed
- In another bowl whisk together yogurt, milk, and egg
- Whisk in melted earth balance
- Add wet to dry and fold until just combined
- Gently fold in jalapeno, cheese, and corn
- Spray a 9x12 pan with cooking spray, and smooth batter evenly into pan
- Bake for 45 minutes or until golden
- Let it cool for 5-10 minutes before cutting and serving. Yum!
This cornbread is a little different from what you're probably used to. It's super moist, not super sweet, and (gasp!) healthy!
I think I've redeemed myself for all that string cheese by now.
I totally pinned your cornbread recipe ;)
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