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16.08.2015
Reader Viviana sent me this recipe for vegetarian chili, from the Weight Watchers cookbook. In large saucepan, heat oil and add onion, peppers, celery, carrots, garlic, and jalapeno pepper. Viviana adds: As you can see it is a good Weight Watchers recipe because you can eat quiet a lot of it and still keep to the diet. If you like homemade meatless chili, try this vegetarian white bean chili recipe - it's completely meat-free and much lower in fat than the usual white bean chili recipes, which often include chicken and turkey. Add onions, peppers, carrots and garlic and cook until tender-about 5 minutes, stirring often.
Stir to coat veggies, and cook 1 to 2 minutes more, until the smell of the spices intensifies. Add diced tomatoes, broth of your choice, black beans, and corn to stock pot with the veggies.
Reduce heat and simmer 10-20 minutes or until carrots are tender and flavors are well combined.
This one-pot-wonder is easy and fun to make, healthy, filling, spicy, low in fat, and guilt-free. Presenting gourmet soups with trendy flavors that reflect a passion for distinctively delicious fare.
Never pre-cooked, our chili dishes begin with robust bases and build with large, hearty ingredients and the finest spices. NORPAC is a leading American, farmer-owned cooperative, growing and harvesting most ingredients domestically. NORPAC’s dedicated group of brokers offers you the experience and knowledge to help you grow your bottom line. NORPAC provides our farmer-members reliable market access by exceeding customer expectations in the processing and marketing of safe, wholesome, high-quality fruit and vegetable products. As an industry leader, NORPAC Foods realizes we have an obligation to take the initiative in developing new and progressive ideas. As a cooperative owned by family farmers since its inception in 1924, NORPAC Foods is committed to the concepts of sustainable agriculture and environmentally responsible food manufacturing. Since 2002, NORPAC’s farmer-owners and manufacturing plants have been actively involved in telling our story through the NORPAC stewardship program. This generous dish of Low Fat Vegetarian Chili overflows with kidney beans, small red beans, tomatoes, onions, green peppers and soy protein. Store at or below 0?F (-18°F) or store in freezer compartment of the refrigerator until ready to use. Did you know spicy foods have capsaicin in them so it increases your metabolic rate!  Yeah to spicy food!


Slow-cooked tofu is prepared in a healthy, sugar-free bbq sauce for a mouthwatering dish that vegans and non-vegans alike are sure to love!
Whether to tend a cold, cheer up a friend, or just treat yourself to some comfort-in-a-bowl, this fresh, lemony chicken soup will fill the bill perfectly.
This low-fat, vegetarian chili is chock full - literally - of veggies, making it as healthy as it is hearty and filling. Pantry and freezer staples like canned tomatoes and frozen spinach and tortellini mean that you can have this easy, filling soup on the table even on your busiest weeknight! You'll have a tough time remembering that this dish is vegan, thanks to the variety of vibrant, flavorful and filling ingredients! You will love this hearty and flavorful soup, flavored with beans, fresh lime and cilantro. This spicy, hearty meal is made completely in the crock pot or Dutch oven - dial the chilies up or down depending on how spicy you like it! This is another one of those dump-everything-in-a-pot dishes - the whole thing cooks itself in 2 hours, with absolutely no work on your part!
The traditional Thai dessert of mango sticky rice becomes a filling and nutritious breakfast when replaced with farro and prepared overnight in the slow cooker.
You will love this adaptation of the traditional Columbian soup - which typically features pork but is made here with better-for-you boneless chicken breasts.
Simple, filling, delicious and healthy - chicken and brown rice is a perfect family meal anytime!
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Cover, reduce heat and simmer, stirring occasionally until lentils are tender, about 30 minutes. Each serving: 435 calories, 25g protein, 7g fat, 73g carbohydrate, 498mg sodium, 14g dietary fiber. I wrote this site to help home cooks learn to make quick, healthy meals from easily available ingredients in less time. I am a huge fan of spicy foods, but I chose to make this chili a bit more mild to suit the tastes of my family. I added 2 red peppers instead of one, & made an entire stock pot full for this week's lunch. With our Soup Supreme and Chili Supreme lines, you eliminate time, labor costs and safety issues. The ease and convenience of one-pot cooking, without all of the fat and heaviness typically associated with winter meals. Keeping frozen chicken breasts and cans of stock on-hand will get this dinner to the table in no time!


Make this crockpot chili recipe vegan-friendly by using veggie broth, and serve up with some quinoa pilaf for a warm winter meal. Start with the base ingredients - garlic, tomatoes and herbs - and add in whatever veggies you like (or have on-hand).
Boneless skinless chicken thighs and onions cook up in the slow cooker - a toss with a quick sauce of hoisin, honey and ginger (and a package of cole slaw mix) and you'll forget about take-out! This version uses only one tablespoon of oil, and boneless skinless chicken breasts for an easy, family-friendly dinner! The heavenly smells of garlic, ginger and spices will fill your kitchen as this cooks - unattended - all day in your slow cooker! Farro is a great source of protein and fiber and its natural chewiness holds up well to overnight cooking, without becoming mushy.
Please tell a friend!Subscribe to our Free monthly newsletter, "Nothing to Lose But Fat!"  Learn the latest tips for losing fat, get recipes to balance your blood sugar and find out how so many others are losing weight permanently! When lentils are tender, uncover pot and cook over medium heat, stirring occasionally, until beans and lentils are falling apart and chili has achieved desired consistency, about 15 minutes. Aside from lots of recipes, at Cooking Manager you'll learn lots about different ingredients, efficient cooking techniques, and appliances.
Use a gluten-free vegetable broth (or even just swap it out for plain water), if you need this recipe to be completely gluten-free. And finally, note that this recipe makes a really big batch, so plan on having plenty of leftovers.
Please feel free to adjust the "heat" with cayenne, or even fresh diced jalapeno to suit your taste.
Add 1 quart hot urn or tap water and cook to 170-180° F (77-82° C) (check the temperature with a thermometer), stir occasionally. Firing up the grill, tossing a salad – warm weather and lighter foods just seem to naturally go together. That's right, cauliflower provides the rich, filling texture you want, and a nutrition boost as well, with about half the fat and calories! All the components are there - chicken, mushrooms, peppers, white wine - but roasted in a pan for a super easy weeknight meal! Casseroles, stews, and baked pastas are certainly yummy, but not necessarily light and healthy.



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