4 T olive oil 4 large stalks of celery, diced 2 medium onions, diced 3 cloves of garlic, minced 2 sweet red peppers, diced 1 pound carrots, peeled and grated 2 tsp cumin 1 tsp chili powder 1/2 tsp red pepper flakes 1 tsp red pepper 2 T brown sugar, packed 1 T Worcestershire sauce 1 10-oz package corn, frozen 1/2 c. bulgur 4 cans diced tomatoes, no salt added 2 cans kidney beans, no salt added 2 cans black beans, no salt added water
The bulgur makes this very filling, although there isn't a lot of it. If you don't care about vegan, you can save some allotted calories for a tablespoon of sour cream and 1/4 cup shredded cheese. This is delicious and filling. We make it every week and then have it for a quick and hearty lunch.
Saute diced onion, celery, red pepper, minced garlic, grated carrot in 4 T of olive oil. Add 1-2 tsp cumin, 1 tsp chili powder, 1 tsp red pepper, 1/2 tsp red pepper flakes, 2 T packed brown sugar, 1 T of Worcestershire sauce and saute quickly to toast spices. Add 1 10 ounce package of frozen corn, stir for about a minute, then add 1/2 cup of dry bulgur. Stir for a couple of minutes until corn begins to thaw. Add 4 cans of diced tomatoes -- no salt added. Stir and let ingredients cook for about 2 minutes, then add 2 cans of no salt black beans and 2 cans of no salt kidney beans. Add enough water to make the chili a little thin so that the bulgur will have something to absorb. Cook for about 15 or 20 minutes to finish.