Veggie Chili

Last week my husband and I took a Saturday night shopping trip to Trader Joe's and Corrado's Italian Food Market. Yes, you read that right a date night/food shopping trip. They are both located about 35 minutes from our house so we rarely go but this night we made it worth it. We stocked up on tons of fruits and vegetables. I had a vegetable chili in mind for the week.

Here's what you need:
Onion
Garlic
Eggplant, thinly chopped
Squash
Mushrooms
Portobello mushrooms
Black Beans
Corn
Tomatos, diced
Boca Crumbles
Tabasco Sauce
Siracha Sauce

I used my Creuset Cast Iron. Its my favorite item from my bridal shower. I think cooking in the cast iron enhances the flavors of anything you cook.

-Add oil to the pan add a chopped onion and let it sweat down.
-Add the clove of garlic, finely sliced.
-Add in black beans and tomatoes
-Add in all the fresh vegetables
-Add the corn. I cheated it isn't fresh!
- Add the Tabasco, chili powder, black pepper and Siracha sauce.

I let this sit for a day to let the flavors marry well. We served with some light shredded cheddar cheese.
It was delicious. I believe this was 5 Weight Watcher's Points Plus Value per cup.

ENJOY!