Vegetarian Chili

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.

Serving Size: 16 1-cup servings