Best South Beach Phase 1 Chili Recipes

South Beach Chock-Full-Of-Veggies Chili image

Provided by mjmeissn

Categories Beans

Time 1h5m

Yield 4 2 cup servings, 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
2 bell peppers, chopped
1 1/2 cups mushrooms, chopped
1 large onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon cumin
1/4 teaspoon salt
2 (15 ounce) cans pinto beans
1 (14 1/2 ounce) can no-salt-added diced tomatoes

Steps:

In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.

South Beach Phase 1 Chili Recipe - (3.9/5) image

Provided by á-4833

Number Of Ingredients 10

1 lb. 90% or greater lean ground beef
1 med onion, diced
1 8 oz can tomato sauce
1 14 oz can diced and peeled tomatoes
1 garlic clove, crushed
1 T med chili powder
1/2 t black pepper
1 T basil
30 oz dark red kidney beans, black beans or pinto beans
mushrooms

Steps:

Brown beef and diced onion. Drain off grease. Add other ingredients and bring to a boil. Turn down the heat and simmer for at least 15 min. Can also make in crockpot on low for hours.

Chicken Piccata (South Beach Phase 1) image

Provided by Sammy Mae

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

3/4 lb whole skinless boneless chicken breast, halved lengthwise
2 tablespoons dry sherry
1 tablespoon capers
1 tablespoon extra virgin olive oil
2 tablespoons trans-free margarine
1/4 teaspoon paprika
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
salt and pepper

Steps:

Pound the chicken pieces to flatten them slightly. Season them with salt and pepper to taste.
Heat an empty pan on high heat, then add the oil and one tablespoon of the margarine and allow that to get hot (but not smoking). Then carefully add the chicken, making sure the oil doesn't splatter. Doing this process will prevent the chicken from sticking. If you heat the oil and pan together, or if the pan isn't hot enough, the chicken will stick.
Sauté the chicken pieces for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and cover it loosely to keep it warm.
Pour off any remaining fat and oil from the skillet.
Return it to the stovetop and add the remaining 1 tablespoon margarine, the sherry, and the lemon juice, and bring the mixture to a boil.
Stir in the capers, the parsley, the paprika, and salt and pepper to taste, and spoon the sauce over the chicken.