Bulgur Chili
Source of Recipe
Sue Edwards
Recipe Introduction
This vegetarian chili is zesty, but it also offers a slight hint of sweetness. Because it doesn't have to simmer for hours like other chili recipes, it's ideal for serving to drop-in visitors
List of Ingredients
Bulgur Chili
9 ServingsPrep: 10 min. + standing Cook: 25 min.
Ingredients
3/4 cup bulgur
2 cups boiling water
1-1/2 cups finely chopped green peppers
1 large onion, chopped
2 teaspoons canola oil
2 cups reduced-sodium tomato juice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 to 3 tablespoons chili powder
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
3/4 cup shredded reduced-fat cheddar cheeseRecipe
Place bulgur in a large bowl; stir in boiling water.
Cover and let stand for 30 minutes or until most of the liquid is absorbed.
Drainand squeeze dry.
In a large saucepan, saute green peppers and onion in oil until tender.
Stir in the bulgur, tomato juice, beans, tomatoes, tomato
sauce, water, chili powder, garlic, cumin and cayenne.
Bring to a boil.
Reduce heat; cover and simmer for 20-25 minutes or until
heated through.
Sprinkle with cheese.
Yield: 9 servings.
Nutrition Facts:
One serving (1 cup) equals 195 calories
3 g fat (1 g saturated fat)
5 mg cholesterol
657 mg sodium
33 g carbohydrate
7 g fiber
11 g protein.
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