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Beans, beans good for your heart, beans, beans....you know the rest! This recipe is packed full of beans, providing a whopping 16 grams of fibre per serving.
Cocoa and cinnamon give this chili a unique and subtle flavour that will leave your guests trying to decide what it is that tastes so good.
Tip: This recipe is easy to make and freezes well.
|1 tbsp||canola oil|
|1||large onion, chopped|
|1||red bell pepper, seeded and diced|
|1||green pepper, seeded and diced|
|3||cloves garlic, chopped|
|2 cans (28 oz/796 ml)||diced tomatoes|
|1 can (19 oz/540 ml)||kidney beans, drained and rinsed|
|1 can (19 oz/540 ml)||chickpeas, drained and rinsed|
|1 can (19 oz/540 ml)||black beans, drained and rinsed|
|2-3 tbsp||chili powder|
|1/4 tsp||cayenne pepper|
|2 tbsp||unsweetened cocoa powder|
|1/2 cup||whole-kernel corn|
|2 tbsp||tomato paste|
|freshly ground black pepper, to taste|
In a large saucepan, heat oil over medium heat. Add onion and sauté for 4 to 5 minutes or until golden brown. Add peppers and garlic and sauté another 2 to 3 minutes.
Add tomatoes, beans, chili powder, cayenne pepper, cinnamon, cocoa, carrots, corn, pepper and tomato paste. Stir to combine. Cover and simmer for 35 minutes.
Per serving: 318 cal, 16 g pro, 4 g total fat (1 g sat. fat), 60 g carb, 16 g fibre, 0 mg chol, 789 mg sodium
Good source of: vitamin K, calcium
Excellent source of: vitamin A, vitamin C, folate, iron, magnesium, potassium
Source: Leslie Beck's Foods that Fight Disease (2008)
February is here and there's no better time to think about your heart health than now. Not only is it Valentine's Day, but it's also the Heart and Stroke Foundation's Heart Month. While there's no shortage of chocolate products gracing the store shelves in preparation for Valentine's Day - this month we're digging a little deeper and going straight to the source to highlight the health benefits of cocoa.
Start one of Leslie's Nutrition/Weight Loss Programs today!