More to explore:

Vegetarian Chili

Visit site
  • Sara.

    Fat-Melting #VegetarianChili | The #DrOz Show

  • Bridget Berg

    Fat-Melting Vegetarian Chili | The Dr. Oz Show >> not sure about the fat melting but I can always use another good veggie chili recipe :)

  • Alyssa Lapin

    Healthy Vegetarian Chili | The Dr. Oz Show

  • Leah Lindsay

    fat melting vegetarian chili - by dr. oz recipe here https://www.facebook.com/EarthBasedSpirituality

  • Heather Delaney

    This website - www.fitnessrxmag.com - has some amazing healthy recipes! (With some great healthy living ideas as a bonus!)

  • EBOOST

    Fat-Melting Vegetarian Chili | The Dr. Oz Show. #healthy #eating #food #healthfood #soup

Related Pins

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

Vegetarian Chili with Polenta Cakes....man this looks delicious.

The Kitchen Diva's De'liteful Vegetarian Lasagna

Trying one vegetarian meal a week? Try out this Vegetarian Chili recipe with some spicy flair

Three Bean Vegetarian Chili - hearty, healthy and the perfect way to warm up on a cold winter day!

Vegetarian Beer Chili | 25 Delicious Chili Recipes That Are Perfect For Cold Weather

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.

Dr. Oz’s 7-Layer Fat-Fighting Dip

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.