Easy Veggie Chili
1 can Brooks chili mix
2 cans red beans drained and rinsed
2 cans diced tomatoes ( I used 1 can chili ready diced tomatoes and 1 can diced tomatoes with green chilies)
1 can corn drained
1 cup diced celery
1 cup diced sweet pepper ( red or green)
1 onion, diced
1 T worschester (sp) sauce
2 cloves diced garlic
salt and pepper to taste
chili powder if desired
Mix everything in a slow cooker and cook on low for 8 to 10 hours.
less then 300 calories per serving and 13 grams protein.
If you want- top with sour cream and or shredded cheese.
Sounds good. I like chili. I can smell it all the way at my place, I thought I smelt something good cooking.
Highest Weight: 565 pounds (around 1999), Highest BMI: 94
Pre-op Weight: 476.40 pounds (2 weeks before {05/25/2010} VSG surgery), Pre-op BMI: 79.3
Lowest Weight: 153.5 pounds (as of 07/10/2013), Lowest BMI: 25.5
Current Weight: 350.75546 pounds (351 lb 0 oz./159.1 kilograms (as of 04/22/2019), Current BMI: 58.3