Healthy Living

Happy Healthy Monday

by Karla Urwitz

Whew what a weekend.  Cooper is officially 3. Where does the time go.  He is in train heaven right now. He was so happy and had a great party and time at the zoo. I will have pics soon of the cake. We couldn’t find our camera so my SIL had to take pictures for me.

So needless to say I was too busy to step on a scale this weekend nor did I want to this morning. Lots of junk from the party but I did lots of walking at the zoo so I hope I didn’t do too much damage. I have lots of cake to eat. I know some will say throw it away but let me say this, I didn’t spend $90 on a cake to throw it away.. LOL I hope hubby eats it and I will be taking some to my bowling girls Thurs night.

Hope you all have a wonderful week and enjoy this recipe. Fall is coming up so keep this handy.

Vegetarian Chili

A truly one-pot meal, this hearty vegetarian chili will satisfy the biggest of appetites. Make lots because it’s even better the next day.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 1 hr

Servings: 6

Ingredients 1 small onion, chopped
1 large green bell pepper, chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 cans (14.5 ounces each) recipe-ready diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
2 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon cumin
2 cans (15 ounces each) kidney or pinto beans, rinsed and drained
Sour cream (optional)

Directions COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.

ADDtomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.

FOR FREEZE AHEAD:
PREPARE as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.

Nutritional Information

Calories: 210 Calories from Fat: 10 Total Fat: 1 g
Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 710 mg
Carbohydrates: 37 g Dietary Fiber: 12 g Sugars: 8 g
Protein: 11 g

Karla Urwitz
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12 thoughts on “Happy Healthy Monday”

  7. Hahaha! You go girl! My mother in law makes the best cakes, but if we were paying customers, we’d be paying that or more! It takes a lot to make a special cake! Rock on! 🙂

    Man, I have to tell you thouhg, that veggie chili looks fantabulous! I’m sooooooo going to have to find my bag of fartless.com chili and make it tomorrow!

    YUMMMMMMM!

    MWAH! Miss ya Karla! 🙂

    Lisa – @ljenator
    http://www.50in8.com

  8. Cake and trains…sounds like a party to me! Thanx for the post. Great to connect through TSA. By the way, just a quick pointer if you want people to find your posts on the internet you may want to add some tags to your posts. If you need help let me know.

    Matt

  9. That chili sounds fantastic! I’m glad that you had a great time with the birthday party – it sounds wonderful. Have fun with your three year old! 🙂

    Good luck this week, and I’m looking forward to tweeting with you!

    @way2gomo

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