Vegan Bulgur Chili
- Number of Servings: 4
Ingredients
Olive Oil, 1 tbsp Onions, raw, choppedGarlic, 3 clovesGreen Peppers (bell peppers), 0.5 cup, choppedDiced Tomatoes, No Salt Added, 0.5 cup Green Chili Peppers, canned, .25 cup Cocoa, dry powder, unsweetened, 1 tbspBeans, red kidney, 1.5 cupBulgur, dry, .5 cupHomemade No Sodium Vegetable Stock, 4 cup1/2 teaspoon each cumin, cayenne pepper, chili powder, paprika
n a large stock pot, heat olive oil over medium heat. Add onions, garlic, and peppers, saute until they begin to soften. Stir in spices, corn, and tomatoes. Continue to cook for 2-3 more minutes. Stir in remaining ingredients and bring to a boil (start with 3 three cups of stock.) Once boiling, reduce to a simmer and stir occasionally.
f the chili begins to thicken too much, continue to add stock until it reaches a chili-like consistency (the bulgur will soak up a good majority of the liquid.) Let simmer for 45 minutes until bulgur has softened. Taste and adjust seasoning.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user AMYLJAC.
f the chili begins to thicken too much, continue to add stock until it reaches a chili-like consistency (the bulgur will soak up a good majority of the liquid.) Let simmer for 45 minutes until bulgur has softened. Taste and adjust seasoning.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user AMYLJAC.
Nutritional Info Amount Per Serving
- Calories: 201.0
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 379.2 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 11.2 g
- Protein: 8.4 g
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