Old Man Winter isn’t giving up his grip anytime soon. Some of us were lulled into a recent and brief Spring-time stupor. And then Winter slapped us back in the face and said “I’m still here!”

Got the winter chill? How about trying some chili to warm you up inside? What do you think about chili that has less fat than the traditional bowl of red? If that sounds like you something are interested in trying, then take a look at the recipe below.

WIDE-BODY NOTE: As you folks know, the Wide-Body is a born and bred Texan, and so the one dried chili pepper in this recipe just ain’t gonna cut it. Three benefits of the hot pepper: 1) it heats you up (good for the winter), 2) helps increase the metabolism, and 3) the capsaicin (the “hot” stuff) acts as an anti-inflammatory. So, don’t be shy with the peppers. If you are pepper sensitive, build up a tolerance with a little at a time.


image by Antonis Achillieos
Bean and Vegetable Chili

3 tablespoons olive oil
1/2 pound ground beef, pork, turkey, or chicken
Salt and freshly ground black pepper
1 onion, chopped
1 tablespoon garlic, minced
2 small eggplants, cubed
1 medium zucchini, chopped
2 carrots, chopped
1 cup mushrooms, quartered
1 fresh or dried hot chile, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1 cup canned tomato, seeded and chopped
4 cups canned kidney beans, liquid reserved
Vegetable stock as needed (about two cups)
Fresh cilantro for garnish

Cooking instructions can be found here: http://www.runnersworld.com/article/0,7120,s6-242-303-504-13399-0,00.html

Nutritional Values
CALORIES PER SERVING: 385
CARBS: 56 G
PROTEIN: 28 G
FAT: 5 G
ZINC: 36% DV