This satisfying recipe will hit the spot no doubt, without adding inches to your waistline.
Chillier weather is upon us, and I don’t know about you, but when the temperature drops, my appetite does quite the opposite! In fact, I’ve noticed a pretty clear indirect relationship between my the temperature and my hunger levels.
In the winter, two things radiate with enticement in my mind, overshadowing anything else of potential importance: eating and sleeping.
I have to consciously resist the temptation to press snooze more than twice, and to walk past the bakery section of my grocery store without grabbing a danish or warm, fresh-out-of-the oven croissant. Mmm. Without something to warm my belly and soul, I feel lifeless. Okay-maybe I’m a little dramatic- but frigid temps can really take a toll on my energy levels!
But back to my main point- when winter draws near, the shorter days and limited exposure to sunlight can actually affect our appetites, according to research. No wonder it isn’t uncommon to pack on a little “extra insulation” during the wintry season.
One study even found that people tend to increase their animal fat consumption significantly as the weather gets colder. But this should come as no surprise, as science reminds us that humans have an ingrained instinct to seek out more food and up their calorie intake when they’re cold.
It seems unfair- allowing a seasonal affect to control our satiety levels. And I don’t know about you, but I’d rather spend the New Year boosting my healthy eating goals and fitness levels, not the number on the scale!
Luckily, you can stop the frigid season from overpowering your appetite. The reality is, you expend more energy when you’re cold, meaning your body will crave replenishment, via food of course.
The key to staying healthy involves replenishing the right way. Sure- guzzling a hot, cheesy pizza and chasing it with some red wine might sound appealing on a sunless, snowy night. But you can nourish your body without treating it as a calorie and fat disposal.
Soups, stews, and chilis serve as some of the greatest belly-warming inventions out there, especially if you whip them up yourself. Many homemade recipes contain tons valuable nutrients, without cashing out at a compromising price, calorie-wise.
And here at Skinny Ms., we’ve cooked up the perfect, drool-worthy recipes out there: Slow Cooker Bean and Vegetable Chili.
This satisfying recipe will hit the spot no doubt, without adding inches to your waistline. Despite tasting hearty and delicious, the veggie-rich chili boasts a low fat profile and contains no animal fat whatsoever.
Our featured ingredients deserve some recognition, as they flaunt their share of powerful health benefits.
For one thing, black beans and kidney beans form the foundation of this tasty meal. These two superfoods pack an impressive protein punch to keep you feeling full and satisfied, while also carrying a hefty dose of fiber. Additionally, these ingredients help:
- Maintain healthy cholesterol levels in the blood
- Promote digestive regularity
- Feed your system with good bacteria to promote a healthy gut biome.
- Prevent inflammation while detoxifying the liver, thanks to the mineral Silenium
- Ward off heart disease, thanks to nutrients like potassium, folate, and vitamin B6
Wow- who knew these simple, cheap staples had so many superpowers?
We’ve also incorporated veggies like diced tomatoes, sweet potatoes, onions, carrots, corn, and celery to the gorgeous chili, adding even more nutrients and colorful vibrancy to the menu.
Veggies slow cook and simmer in each other’s juices for hours, creating an incredible depth of flavor only heightened by savory spices like chili powder, cumin, and black pepper.
Our chili tastes amazing and boasts an impressive nutritional profile, but it comes with even more notable perks.
For one thing, you don’t have to heat up your entire kitchen or invite a messy, pots-and-pans-piled-high situation when preparing this recipe.
Thanks to your slow cooker, meal prep and cleanup is a cinch. It saves you from hovering over the stove or even monitoring your creation at all. Simply toss in ingredients and let the magical appliance take care of the rest!
All in all, this chili will save you on cold, winter nights when you’re too tired and too hungry to cook. Simply prep recipe in the A.M., and return home to the mouthwatering aroma of a warm, bubbly chili, ready to devour.
We call this recipe a quadruple threat. Why? Well, it meets the critical criteria of being healthy, easy, affordable, and of course, delicious.
We hope you enjoy this satisfying chili- let us know what you think!
Slow Cooker Vegetable Chili
- 30 ounces black beans cans, drained
- 15 ounces dark red kidney beans can
- 2 cups carrots thinly sliced
- 1 cup sweet onion diced
- 1 cup celery diced
- 1 sweet potato cut into bite-size pieces
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 30 ounces diced tomatoes cans
- 4 ounces diced green chilis can
- 6 ounces tomato paste can
- 2 1/2 cups vegetable broth optional water
- 1 cup corn kernels frozen or fresh
- 1/2 cup cilantro fresh, for garnish
- Add all the ingredients to the slow cooker, stir, cover, and cook on low 6-8 hours.
- Optional, top with shredded cheese, sour cream, or diced avocado.
Have you made this recipe?
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