I’m into week three of the “exercise more, eat less” thing and down another 3.6 pounds. That’s 8.8 total! I’ve still got a way to go, but feel so much better by getting my rear into gear and eating healthy on a daily basis. Not one soda or French fry has touched my lips in 14 days, and I'm slowly but surely reclaiming my girlish figure. Amazing, huh?
It seems as if I’ve always known the answer, but never was able to keep it in motion. Not sure what is different this time around, but I suspect it’s because I now have someone to whom I must be accountable. I think I’m up to six blog followers. Woo hoo! Seriously, even if no one is reading this, it is giving me purpose and direction. That’s all I really needed.
But if anyone actually is paying attention here, maybe some of my motivation will inspire you as well. This chili is oh-so-easy to make, oh-so-yummy to eat, and the perfect meal for a January day. I suppose I shouldn’t taint this post or a great healthy recipe by bringing up the painfully obvious, but this stuff will warm you inside and out, if you know what I mean. I suspect my house won’t smell quite so lovely in a couple of hours, but I live alone. I’m just sayin’ that you may end up sleeping on the couch. Be forewarned … but enjoy!
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BLACK BEAN CHILI
4 servings
Serving size ~1.5 cups
Ingredients
1 c diced onion
1 Tbsp olive oil
1 c water
1 tsp dried oregano
2 14.5 oz cans Spartan southwestern diced tomatoes with cilantro and lime*
1 15-oz can black beans, drained and rinsed well
1 c frozen corn
1 6-oz can tomato paste
1 c diced green pepper
1 c diced red pepper
Reduced-fat shredded cheddar cheese
* Spartan is a store brand. If you can’t find something comparable to southwestern tomatoes in your local grocery store, instead substitute two 14.5 oz cans of diced tomatoes and 2 tablespoons of chili powder, give or take, depending on how much you want to spice it up.
Method
In large saucepan or Dutch oven, cook onion in oil until tender. Add remaining ingredients except cheese.
Bring to a boil. Reduce heat, cover and simmer 30 minutes or until peppers are tender.
Top with cheese and serve with whole wheat crackers.
4 comments:
I've made this recipe many times and it is indeed delicious and easy. It also freezes wonderfully for those of you who like to cook for a future date. Yum, Yum!
deni
But...but...but...there's BEANS in it. Pasty little black BEANS! I don't like beans. :(
But I'm very proud of you and your stick-to-it-itis.
I have a very similar recipe and it is delicious. I also add corn and, to make Matt happy, I add ground turkey. It looks so scrumptious in your photo, and colorful - just like you! Keep up the great work! Reading your blog adds a little sunshine to my day. You know what that means? 365 days of sun! Thanks!
Hi cousin, now you have one more follower on your journey this year. You sure have a way with words, I'm not sure what I like better, your writing or your photos haha.
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