Spicy Non-Soy Veg Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Heat 1 tablespoon olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
Serving Size: 8 Servings 268.6 Calories each with 11.7grams of Fibre
Number of Servings: 8
Recipe submitted by SparkPeople user STILLPOINT.
1 tablespoon olive oil1 onion, chopped2 carrots, peeled, thinly sliced1 red bell pepper, seeded, chopped3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)1 28-ounce can crushed tomatoes with added puree3 cups water1 Cup White Beans1 19-ounce can chick peas, rinsed, drained1 19-ounce can Mixed beans, rinsed, drained1 19-ounce can kidney beans, rinsed, drained1/2 cup bulgur2 tablespoons white wine vinegar5 garlic cloves, minced2 tablespoons chili powder1 1/2 teaspoons ground cumin1 1/2 teaspoons ground coriander1/2 teaspoon ground cinnamon
Heat 1 tablespoon olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
Serving Size: 8 Servings 268.6 Calories each with 11.7grams of Fibre
Number of Servings: 8
Recipe submitted by SparkPeople user STILLPOINT.
Nutritional Info Amount Per Serving
- Calories: 268.6
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 219.3 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 11.7 g
- Protein: 8.1 g
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