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Home > posts > 2010 > 12 > 20101203_223128_vegetarian-3-bean-chili-vegetable-soup-and-home-made-cornbread.html

Vegetarian 3-Bean Chili, Vegetable Soup and home-made Cornbread

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The chilli was very full of vegetables. It had cabbage, butternut squash, zuchinni and a 3 different beans. It was pretty good and pretty thick. We also have a lot of leftovers. We tried to do our own chilli seasonings. I think we still need to work on a good chilli seasoning recipe. We served it with avocado, Greek yogurt and FF cheese on top (but, we will probably not rush to do avocado again. It went up a lot in points)

The cornbread came about because Meredith briefly mentioned that cornbread goes well with chili so we made it based on this (but made even lighter). We cut it in half and used Splenda instead of sugar. We also used half whole wheat flour. Even with there being more equivalent sugar, it wasn't sweet enough. It was a also a bit dry.

Finally, the soup was a vegetable soup but it had chicken stock. We just let it simmer for a while with parsnips, carrots, celery and onion. It had a lot of flavor and was good.

Points below cornbread

Points:

The chilli had about 4 cups of beans which is about 24 points. That was it for the whole thing that made probably 6-8 servings. The avacado on top was 3. I do not remember for the fat free greek yogurt and cheese. But probably 7 for a (very big) serving with the toppings.

Soup...free.

Cornbread:

1/4 cup whole wheat flour...2.66

1/4 cup all purpose flour...2.66

Egg Beaters...0.60

3/8 cup cornmeal...1.5*2.54

1/2 cup skim milk...1

1 tablespoon olive oil...3.6

--------------------------------------------

~14 for the whole thing. That made 6 so about 2.5 each

A note is that I had thought about using melted smart balance instead of olive oil. That would have saved 3 points.


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Original WP Post ID: 732

Original WP Pub Date: 2010-12-03_223128