Ah, chili – one of the best dishes for a cool evening’s meal. It was 35 degrees when I woke up this morning (um, I live in Florida! Okay, I live in northwest Florida so it’s not as warm as, say, Miami, but still!). I had 11 miles on my calendar for today and all I could think about was chili for dinner. You know, thinking about food while running isn’t the best thing to do. Thoughts of food tend to make people hungry and you should definitely not be hungry during a run – really makes things difficult. Thankfully, I fueled before I ran so I survived without any issues. 🙂
Anyway….chili! There are so many types, varieties and methods of cooking. I found a great recipe for a vegetarian chili and decided to go with that. Meatless, packed with veggies, hearty because it’s thickened with bulgur and just the right amount of spice – yum! Of course, you can adjust the seasonings to your preference if you want it spicier or less spicy. All that’s left to do is whip up some cornbread and break out the bowls and ladle up some deliciousness. Enjoy!
Spicy Garden Chili
Recipe courtesy of Cooking Light
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped mushrooms
3 tablespoons minced seeded jalapeno pepper
2 tablespoons chili powder
2 tablespoons chopped fresh oregano
1 teaspoon ground cumin
2 cups water
1/2 cup uncooked bulgur or cracked wheat
2 (14.5 ounce) cans diced tomatoes, undrained
1 (10 3/4 ounce) can tomato puree
1 cup frozen whole-kernel corn
1 (16 ounce) can cannellini beans, drained
1 (16 ounce) can red beans, drained
9 tablespoons shredded Monterey Jack cheese with jalapeno peppers
9 tablespoons shredded reduced-fat sharp cheddar cheese
9 tablespoons low-fat sour cream
Heat oil in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (through cumin); saute 3 minutes.
Stir in water, bulgur, tomatoes, and tomato puree; bring to a boil.
Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans (I added half a can of black beans for more color and yumminess!); cook for 5 minutes.
Ladle chili into bowls; top with cheeses and sour cream, if desired.
Calories 267 (29% from fat); Fat 8.6g (sat 3.7g, mono 3g, poly 1.2g); Protein 13.4g; Carb 38.2g; Fiber 7g; Cholesterol 16mg; Iron 3.9mg; Sodium 520mg; Calcium 206mg