Vegetarian Chili is one of my favorite meals. I used to top it with cheese and sour cream, but due to my not so new resolution to get fit, I haven’t been doing that. Instead I’m focusing on eliminating dairy because of my sensitivity to it, and reducing calories because of my desperate hope to drop excess pounds. It’s a difficult task for anyone, but this time I’m determined.
This time though… I’m committed. I started in January (the beginning of this year) for my new years resolution. I finally feel like I’ve got the hang of it this time. I’m down only nine pounds in the last two weeks which isn’t much for the big picture, but in time I think I will succeed.
In addition to eating this delicious vegetarian chili, I am counting calories. Every single calorie. It is a bit tedious at times, but with an app on my phone it’s not too difficult. In time, I’m sure I will learn what the proper calorie intake feels like, but for now I need to really watch myself and learn. It’s not just the amount of calories I consume, but it’s the type of calories too. There needs to be a proper balance between carbohydrates, protein and fats. It’s not as simple and some people lead you to believe it is. For me… it’s a whole new world.
As many of you know, eating right is only half the battle. Exercise is the other half. To make this work I didn’t just sit around eating vegetarian chili all day. I joined a gym. I was worried that joining a gym would be, not that exciting… but it is! I’ve gone almost every day, and I’m still loving it! All of the machines force me to lift the weights a certain way, ensuring that I’m doing it right! The last thing I need to do is hurt myself. Also, the treadmills all have a super shock resistant technology… which makes it so much easier for my joints when I want to walk long distances.
I’m so glad that I’ve made the decision to get myself in shape. I hope that in time there will be a huge transformation that I can share with you all, here on Bread & With It!
- 1 chopped large green sweet pepper
- 1 chopped medium onion
- 3 minced garlic cloves
- 1 tablespoon cooking oil
- 2 14.5 oz cans diced tomatoes
- 1 12 oz can vegetable broth
- 1 cup water
- 1 8 oz can tomato sauce
- 4 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 3 15 oz cans pinto beans, black beans, white kidney beans, and/or red kidney beans, rinsed and drained
- 2 cups frozen peas
- 1 chopped medium zucchini
- In a 5 or 6 quart Dutch oven cook sweet pepper, onion, and garlic in hot oil over medium heat until tender, stirring occasionally. Stir in unstrained tomatoes, broth, water, tomato sauce and seasonings. Bring to a boil; reduce heat and simmer covered for 10 minutes.
- Stir in beans, peas, and zucchini. Return to boiling; reduce heat and simmer uncovered for 10 more minutes. Allow to cool slightly and serve warm.