Warm up the kitchen with this mildly spiced, smoky vegetarian chili that's sure to please the whole family. Serve with freshly cooked rice or quinoa. Lime wedges add a fresh touch.
1large onion, coarsely chopped
3stickscelery, cut into 1/2” slices
2large carrots, peeled, halved lengthwise and cut into 1” chunks
1bell pepper, orange or red, seeded and cut into 1/2” pieces
1tsp. cumin, ground
3/4tsp. paprika, smoked
1/2tsp. oregano, dried
1/8tsp. cayenne pepper
116-oz. can black beans, drained, or chili beans in tomato sauce
115.5-oz. can black-eyed peas, drained, rinsed
114.5-oz. can tomatoes, undrained, diced
1/4cupcilantro, leaves, chopped, fresh
wedges lime, to serve
Spray a Dutch oven with cooking spray* and place over medium heat. Add the onion, garlic, celery, carrots and bell pepper and a pinch of salt. Cover and cook, stirring often, for 5–6 minutes, until crisp-tender.
Add the cumin, smoked paprika, oregano, cayenne and ½ teaspoon each salt and black pepper and cook, stirring, for 30 seconds.
Stir in the black beans and their sauce, the black-eyed peas, the tomatoes and their juices and 1/4 cup water and bring to the boil. Reduce the heat to low, cover and simmer for 15–20 minutes, or until the vegetables are tender and the flavors have blended.
Remove from the heat and sprinkle with cilantro. Serve hot with lime wedges and freshly cooked rice or quinoa.
*Please note to protect your weight loss, use up to 10 short sprays of any spray oil per day.Slimming World’s flexible healthy eating plan, called Food Optimizing, makes losing weight easy and enjoyable. There’s no calorie counting and no tiny portions – just healthy everyday foods you’ll find at the grocery store and hundreds of recipes for filling, family-friendly meals.Slimming World aims to help you make changes to how you shop, cook and eat, so you’ll lose weight without ever feeling hungry or deprived.For more tasty recipes visit www.slimmingworld.com
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