8 Minute Chili

8 Minute Chili

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8 Minute Chili
Everyone’s got a favorite chili recipe, but this one is soon to become your favorite and takes less than 10 minutes to prepare. And, it’s detox-friendly! Serve it with corn chips and alongside a gigantic green salad for the total package.
8 Minute Chili
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Prep Time 8 minutes
Servings
1-cup servings
Ingredients
Prep Time 8 minutes
Servings
1-cup servings
Ingredients
8 Minute Chili
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Rating: 0
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Instructions
  1. In a large soup pot over medium-high heat, sauté onion, garlic, chili powder, and cumin in oil until onion is translucent, about 3 minutes.
  2. Turn heat to high and add tomatoes, pepper, beans, and corn; continue to cook, covered, until heated through, about 3 more minutes.
  3. Squeeze lime over chili and top with hot sauce, fresh cilantro, or avocado chunks if desired.
  4. Store leftovers in the fridge for up to 5 days or as individual servings in the freezer for up to 2 months.
Recipe Notes

Nutrition Facts
8 Minute Chili
Amount Per Serving
Calories 228 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg 0%
Sodium 561mg 23%
Potassium 769mg 22%
Total Carbohydrates 38g 13%
Dietary Fiber 11g 44%
Sugars 6g
Protein 10g 20%
Vitamin A 36%
Vitamin C 65%
Calcium 26%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Puerto Rican Beans and Rice

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Puerto Rican Rice and Beans
No one makes rice and beans like my favorite Puerto Rican, Rafael Prieto. Here is his secret recipe for a filling and fiber-ific main dish. In Boricua style, serve the rice and beans next to each other, and then mix them while eating.
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Rating: 5
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Course Main Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. For the Rice: In a large pot, sauté onion and black pepper in olive oil over medium-high heat until onion is translucent, about 3 minutes.
  2. Add garlic and continue to cook until it starts to brown, about 2 minutes. Add rice, stirring to let it absorb the flavors, about 2 more minutes.
  3. Add water and bring to a boil. Cover with a tight lid and reduce heat to simmer. Cook for about 25 minutes, until all the water is absorbed.
  4. For the Beans: While rice cooks, in a separate, medium-sized pot, sauté onion and black pepper in olive oil over medium-high heat until onion is translucent, about 3 minutes.
  5. Add garlic and continue to cook until it starts to brown, about 2 minutes.
  6. Add remaining ingredients and bring to a boil. Reduce heat to simmer and cook until peppers are tender, about 10 minutes. Serve hot.
  7. Store leftovers in the fridge for up to 5 days.
Recipe Notes

Nutrition Facts
Puerto Rican Rice and Beans
Amount Per Serving
Calories 312 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 0mg 0%
Sodium 889mg 37%
Potassium 120mg 3%
Total Carbohydrates 52g 17%
Dietary Fiber 14g 56%
Sugars 4g
Protein 13g 26%
Vitamin A 3%
Vitamin C 44%
Calcium 7%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe from Cooking with Trader Joe's: Skinny Dish by Jennifer K. Reilly, RD