Mel's Chili
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 93.6
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 277.8 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 5.3 g
- Protein: 4.6 g
View full nutritional breakdown of Mel's Chili calories by ingredient
Introduction
My friend Mel gave me this recipe. I revised it a little bit so here's my version. My friend Mel gave me this recipe. I revised it a little bit so here's my version.Number of Servings: 20
Ingredients
-
1/3 cup bulgur wheat
1/2 cup hot water
8 oz. tomato sauce
2 tablespoons olive oil or vegetable oil
2 cups chopped onion
3 garlic cloves, minced or pressed
1 green pepper, chopped
1 red pepper, chopped
5 cups chopped squash (summer squash, zucchini, or both)
28 oz. undrained canned tomatoes (crushed or diced)
15 ounce can cooked black beans, drained
15 ounce can cooked red kidney beans, drained
1 T ground cumin
1 T chili powder
1 tablespoon Tabasco or other hot pepper sauce, or 1/4 tablespoon cayenne (or to taste)
Directions
1. Place the bulgur, hot water, and tomato sauce in a small saucepan.
2. Cover and bring to a boil on high heat, then lower the heat and simmer gently
3. While the bulgur cooks, heat the olive oil in a large pan and saute the onions and garlic until clear.
4. When the onions are soft, stir in the bell peppers and squash and saute for 2 to 3 minute more.
5. Add tomatoes, beans and spices.
6. Simmer for approximately one hour.
7. Add the cooked bulgur.
8. Cover and simmer for a few minutes for the flavors to meld. Add salt to taste.
9. Serve plain or topped fresh cilantro (or cheese and sour cream if you don't mind the fat or calories!)
Makes 20 one cup servings. (5 quarts chili).
Mel's version calls for 2 cups of corn and only 4 cups of squash. It also calls for less chili powder and cumin. She said she makes it with whatever veggies she has on hand.
Number of Servings: 20
Recipe submitted by SparkPeople user LANC92.
2. Cover and bring to a boil on high heat, then lower the heat and simmer gently
3. While the bulgur cooks, heat the olive oil in a large pan and saute the onions and garlic until clear.
4. When the onions are soft, stir in the bell peppers and squash and saute for 2 to 3 minute more.
5. Add tomatoes, beans and spices.
6. Simmer for approximately one hour.
7. Add the cooked bulgur.
8. Cover and simmer for a few minutes for the flavors to meld. Add salt to taste.
9. Serve plain or topped fresh cilantro (or cheese and sour cream if you don't mind the fat or calories!)
Makes 20 one cup servings. (5 quarts chili).
Mel's version calls for 2 cups of corn and only 4 cups of squash. It also calls for less chili powder and cumin. She said she makes it with whatever veggies she has on hand.
Number of Servings: 20
Recipe submitted by SparkPeople user LANC92.
