On The Third Day Of Fitness
My True Love Said To Me...
A Recipe Submitted by a fellow bootcamper. Thanks K.
CHILI RECIPE
From a book entitled "Eater's Choice" by Dr. Ron Goor & Nancy Goor.
The great thing about this is that you can sub in ingredients per your own tastes, switching in different kinds of beans or tomato sauces, and going heavier or lighter on the spices. "I usually throw a couple of extra chilis in the pot to give it more kick." Freezes well.
1 large can (40 oz) Kidney beans
1 can (15 oz) chickpeas / garbanzo beans
2 cloves garlic, minced
1 medium onion, chopped
1 tablespoon olive oil
1 can (8 oz) tomato sauce (or estimate same amount of spaghetti sauce from a jar)
1 can (14.5 oz) whole tomatoes (or substitute can of chopped tomatoes)
1 tablespoon oregano
1/2 teaspoon thyme (ground or leaves is fine)
1 teaspoon cumin
1/2 teaspoon basil
3 tablespoons chili powder
Rinse kidney beans and chickpeas to remove excess salt. Set aside.
Saute garlic & onions in olive oil.
Add beans, chickpeas, and remaining ingredients and bring to a boil.
Simmer for 20 minutes or longer until thick.
Makes 8 one cup servings.
Per Serving: 115 calories, 4 Sat fat calories
1 large can (40 oz) Kidney beans
1 can (15 oz) chickpeas / garbanzo beans
2 cloves garlic, minced
1 medium onion, chopped
1 tablespoon olive oil
1 can (8 oz) tomato sauce (or estimate same amount of spaghetti sauce from a jar)
1 can (14.5 oz) whole tomatoes (or substitute can of chopped tomatoes)
1 tablespoon oregano
1/2 teaspoon thyme (ground or leaves is fine)
1 teaspoon cumin
1/2 teaspoon basil
3 tablespoons chili powder
Rinse kidney beans and chickpeas to remove excess salt. Set aside.
Saute garlic & onions in olive oil.
Add beans, chickpeas, and remaining ingredients and bring to a boil.
Simmer for 20 minutes or longer until thick.
Makes 8 one cup servings.
Per Serving: 115 calories, 4 Sat fat calories
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