Fat-Melting Vegetarian Chili **Eating the right foods is crucial to weight loss. This vegetarian chili is hearty, tasty and has all of the right fat-fighting ingredients to help you slim down. The protein-rich beans help build muscle, while the hot spices boost your metabolism to burn fat. Perfect for a family meal or to freeze and eat later, this recipe will help you drop those extra pounds. Vegetarianchili, Chilis Recipes, Oz Fat Melted, Food, Dr. Oz, Healthy Vegetarian, Healthy Recipes, Fat Melted Vegetarian Chilis, Fatmelt Vegetarian
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This was good! It had a bit of kick to it. It does have a lot of ingredients, but many of them are basic and can be found in pantry. Make with some corn bread and you are good to go. This makes a lot though, only make for a lot of people or are wanting leftovers. Really filling
Three Bean Vegetarian Chili - hearty, healthy and the perfect way to warm up on a cold winter day!
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Kale and Cabbage Salad - This salad is fresh, tasty, healthy and keeps beautifully! The best part is that it has so much going on, it easily makes a satisfying meal. Full of nutrient dense kale and cabbage, pumpkin seeds and dried cranberries, you can really sink your teeth into this one.
Ingredients 2 tablespoons extra-virgin olive oil 1 medium yellow onion, diced medium 4 garlic cloves, roughly chopped 1 1/2 teaspoons ground cumin 1 teaspoon chipotle chile powder Coarse salt and ground pepper 1 medium zucchini, cut into 1/2-inch dice 3/4 cup (6 ounces) tomato paste 1 can (15.5 ounces) black beans, rinsed and drained 1 can (15.5 ounces) pinto beans, rinsed and drained 1 can (14.5 ounces) diced tomatoes with green chiles 1 can (14.5 ounces) diced tomatoes Directions 1. In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.