vegetraian chili

This weekend has been relaxing because I didn’t have anything planned – just laundry, a bit of cleaning- the norm. Last night I did go to see a movie – Seven Pounds. It was really good btw! As for today I’ve just been lounging around the house enjoying my free time. I woke up this morning and made a big bowl of cereal:

The top cereal is Trader Joe’s high fiber but underneath there is some Kashi Go Lean (which you can’t see at all) While eating, I caught up on my blog reading and was really interested in the yoga detox and Ayurveda information that Jenna at Live, Eat, Run had to share. As my cereal was crunching in my mouth I read the last bullet point that said based on an Ayurveda diet you should eat “only warm foods at breakfast and no fruit because fruit is heavy and more difficult to digest in the morning. Cold milk and banana is NOT the right way to start your day in balance!” For some reason it made me laugh that I was eating the exact breakfast you are not suppose to eat- where as if I ate what I normally eat – oatmeal, it would have totally fit the bill. Oh well, maybe I can do some Yoga today to get back in balance.

I couldn’t resist!!

Moving on: I’ve decided to be more productive on Sundays and make some meals for during the week. Usually I come home starving from work and pop whatever is easiest and fastest into my mouth. Sometimes it’s healthy- other times not so much. So today I decided to make a pot of vegetarian chili.

Ingredients:

• 1 small onion, chopped
• 1/2 large green pepper, chopped
• 10 baby carrots, chopped (you could use more, that was just the end of my bag)
• 2 cloves garlic, minced
• 1 15 ounce can kidney beans, drained and rinsed
• 1 15 ounce can corn kernels, drained
• 1 28 ounce can tomatoes, diced or cut up
• 1 6 ounce can tomato paste
• 1/2 1lb package of veggie Smart Ground
• 1 1/2 tbsp chili powder
• 1 1/2 tbsp ground cumin
• 3/4 cup vegetable broth

Preparation:

Sautee the onion, green pepper, carrots, garlic, and chili powder in a small amount of oil until translucent.

Add all other ingredients into a Crock Pot or large stove top pot and heat. I think the longer it cooks the better it tastes so I’m going to let me cook for 3-4 hours, however if you in a rush you can cook it for about 40 minutes and then eat it.

I didn’t use the garbanzo beans because the chili has the extra protein from the smart ground. I’ll post a photo of the finished product when I have it for din tonight!

Updated to add a photo of the chili:

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