Recipe: Spicy Vegetable Chili
Posted by Chef Jim on April 15, 2010 | Comments Off
Here’s what you need:
1 Tbsp. olive oil ½ cup dry bulgur wheat
1 ½ cup chopped onion
2 14.5 oz. cans low sodium diced tomatoes
1 cup chopped green bell pepper
1 10.75 oz. can tomato puree
1 cup chopped button mushrooms
1 cup frozen corn kernels
3 Tbsp. jalapeño, minced
1 16 oz. can canellini beans, rinsed and drained
2 Tbsp. chili powder
1 16 oz. can red beans, rinsed and drained
1 Tbsp. dried oregano
1 tsp. cumin
2 cups water
Here’s how to make it:
Heat oil in a Dutch oven over medium high heat. Add onion, green pepper, mushrooms, jalapeño, chili powder, oregano and cumin. Sauté 3 minutes. Stir in water and bulgur wheat, diced tomatoes and tomato puree. Bring to a boil, then reduce heat to a simmer for 30 minutes. Stir in corn and beans and cook 5 minutes longer.
Nutrition Information:
Total Fat: 3 g Saturated Fat: 0 g
Cholesterol: 0 g Sodium: 503 mg
Carbohydrates: 67 g Fiber 5 g
Protein: 18 g Calories: 376
Tags:Chili, Chili recipes, Spicy recipes, Vegetarian recipes
Filed Under: Recipes
