Slowin' Down.....

Okay, I knew it wouldn't last, but I just wished!!!!! Two pounds down this week, but the key word there is DOWN.  So I'm happy!!  16 pounds outa-here!!!

We found the best recipe this week - really good and John even enjoyed it.  Not a WW recipe, but when I plugged it all into WW it came up to 8 points, but oh,so good on one of those drippy, dreary cold evenings!   



Veg-Head Chili

Ingredients:

1 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1  large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1  large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth (I used chicken broth, reduced sodium) 
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (12-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder

1 tablespoon cayenne hot pepper sauce, several drops

1 teaspoon coarse salt

1 cup spicy vegetarian refried beans

Directions:
Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips. (needless to say, I only used a small amount of fat free shredded cheese - but it was delicious!)

4 servings