Healthy & Beautiful, Recipe Box

Recipe Box: Four Bean Veggie Chili and Healthy Cheesecake!

Whether you are throwing a dinner party or are meal prepping for the week, I’ve included two delicious recipes that are completely guilt-free!

Four Bean Vegetarian Chili


Serves: 6


  • 1 large uncooked red onion, diced
  • 1 sweet red pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 large zucchini, diced
  • 3 cups frozen corn kernels
  • 1 tbsp olive oil
  • salt
  • pepper
  • 45 oz. can diced tomatoes
  • 15 oz. can black beans, drained and rinsed
  • 15 oz. can black eyed peas, drained and rinsed
  • 15 oz. can kidney beans, drained and rinsed
  • 15 oz. can pinto, drained and rinsed
  • 1 tbsp. chili powder
  • 1 tbsp. maple syrup or honey
  • 1 tbsp. minced garlic
  • 2 tsp. canned chipotle peppers in adobo sauce
  • 1 tsp. paprika
  • 2 tbsp. cilantro
  • 2 tbsp. scallions



  1. Preheat oven to 450°F. Line 2 large rimmed baking sheets with parchment paper.

  2. In a large bowl, toss together onion, peppers, corn, zucchini, oil, salt and black pepper; spread evenly across prepared pans. Roast, stirring once halfway through cooking, until browned, about 30 minutes.

  3. Spoon roasted vegetables and remaining ingredients, except cilantro and scallions, into a large soup pot; stir well. Set pot over medium heat; cook, stirring occasionally, for flavors to blend, about 30 minutes. Garnish with cilantro and scallions just before serving.

  4. Serving size: 1 heaping cup

Dark Chocolate Berry Cheesecake



Serves: 12


  • 2/3 cup gluten-free crushed graham crackers
  • 14 tbsp. plain, non-fat Greek yogurt
  • 8 oz. soft fat-free cream cheese
  • 2 large eggs
  • 1/8 cup + 2 tbsp. Truvia Baking Blend
  • 1 tsp. vanilla extract
  • 10 oz. mixed frozen berries
  • 1 1/2 tsp. Truvia Baking Blend
  • 1 tsp. lemon juice
  • 2 tsp. cornstarch
  • 2 tsp. water
  • 1/2 oz. 60-69% dark cacao (I use Ghirardelli)


  1. Preheat oven to 325°F. Line a 12-hole muffin pan with paper liners.

  2. Toss graham cracker crumbs with 2 Tbsp yogurt; using the back of a spoon, press 1 Tbsp crumb mixture into bottom of each prepared muffin cup.

  3. Using an electric mixer, beat together remaining yogurt, cream cheese, eggs, 1/3 c sugar and vanilla; spoon evenly into muffin cups. Bake until top is set, 15-20 minutes; let cool and then chill in refrigerator 2 hours (can make up to 2 days ahead).

  4. Meanwhile, to make topping, combine cherries, remaining 1 Tbsp sugar, lemon juice and salt in a small saucepan over medium heat; bring to a simmer. Using a potato masher, lightly crush cherries. Combine cornstarch with cold water; stir into cherry mixture until thick. Cool cherry topping completely before using (may be made up to 1 day ahead).

  5. To serve, top each cheesecake with a heaping Tbsp cherry topping; evenly divide chocolate shavings over top.

  6. Serving size: 1 cheesecake

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