Sunday, February 6, 2011

Super Bowl Sunday and Veggie Chili Recipe

It's Super Bowl Sunday and most everyone is talking NOT about the game, but WHAT they plan to eat for the Game. This can be a real disaster for those of you watching your weight this year, so I am going to give you some tips to help you tackle temptation and have a winning strategy.

In many parts of the country, the Game starts around dinner time. The most important thing is to eat lunch! You don't want to go to the party ravenous and eat everything in sight! So, hopefully, you had lunch. Next,check out what is being served first. Try to avoid the sourcream dips and choose salsas instead. If they are serving a main course, try to hold out for that instead of filling up on chips and dip. If you want chips and salsa, just take a designated amount on your plate. Don't sit over the bowl and keep eating. If you are eating buffalo wings, try to remove the skin and eat just the meat. This will reduce the amount of saturated fat and cholesterol in the wings.

The Super Bowl can get quite stressful, so chew on celery or carrots instead of chips to help with your frustration.

Easiest way to lighten up any dish is to reduce or avoid cheese altogether or substitute guacamole or salsa for sour cream. If you choose to eat items that you would not normally eat, just sit down and chew it well. Just don't think..."Well, I 've blown it...and then lose all sense of control!" I don't want you to feel deprived, so take a little of what you want and enjoy it! We tend to gobble down "bad" things. If that was your choice, sit down, chew it well and enjoy it! You will make better choices at your next meal. It is not about failure! It is about making healthier choices. So ENJOY the Game!!!

Here is my vegetable chili recipe. It is SO easy to make and if you have the items in your can just whip it up.

Vegetarian Chili
1 15 oz. can of kidney, pinto or black beans, drained and rinsed
1 14.5 oz. can of crushed tomatoes, Organic Muir Glen Brand
3/4 cup of onion, diced
½ cup of carrots, diced
½ cup of either sweet or white potatoes or rutabaga, diced
1/2 cup corn, frozen or fresh
½ cup peas, frozen or fresh
2 Tbsp. Sesame Oil or Olive Oil
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. oregano
Sea salt
½ tsp. black pepper
¼-1/2 tsp. cinnamon powder
Sea salt
Scallion or cilantro, finely sliced
Heat oil and sauté the onions with a pinch of sea salt 1- 2 minutes. Add carrots and sauté 1- 2 minutes. Then add chili powder, cumin, oregano, cinnamon and ½ tsp. sea salt and sauté a few more minutes. Add the potatoes and the tomatoes (with the liquid) plus 1 can of water and stir well. Add additional water if you like a thinner consistency.

Cover, bring to a boil and then simmer 15 -20 minutes.  Add beans, corn, peas and ½ tsp. sea salt and ½ tsp. black pepper, simmer 5-7 minutes. Taste and season more if needed.

Garnish with scallion, cilantro or any other chili toppings you prefer.

Note: This can be served over pasta, rice, couscous etc. Or you can crush tortilla chips onto the chili.