Thursday, October 28, 2010
I’m a big fan of comfort food, especially during the fall and winter months. Comfort foods normally equals unhealthy, high fat and high in calories. You can easily transform any recipe to make it yummy and healthy all the while satisfying that comfort food craving. Here are two healthy recipes; Vegetarian Chili and Cheese Enchiladas. Serve the enchiladas with one of my past recipes, black beans and instead of rice serve with quinoa.
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt (Optional)
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
1 package of shredded low-fat cheese (8 oz)
12 corn tortillas I like gluten free
Home made vegetarian chili (12 oz)
1 can of enchilada sauce (optional)
1 onion, chopped (optional)
Non-calorie cooking spray
Place stacked tortillas in about 1/2 inch of water. You can add a bit of cumin and chili powder to flavor the tortillas. Cover then place in microwave for about 1 minute, until soft. Watch closely (or you can steam the tortillas if you prefer). Next, 'fry' onion in the non-calorie cooking spray and drain on paper towel. Heat the chili as you roll the enchiladas. To roll, place shredded cheese on the end of the corn tortilla then roll tightly. Layer in pan then pour chili on top. Next, top with cheese and onion. Bake in oven for approximately 20 minutes at 350 degrees.
Total Calories Per Enchilada: 112