Spicy Non-Soy Veg Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Spicy Non-Soy Veg Chili calories by ingredient


Introduction

Chili without TVP, Tofu, or meat. Use Bulgur instead. Lots of Fibre and no soy.
Vary the spices to your taste. Chili without TVP, Tofu, or meat. Use Bulgur instead. Lots of Fibre and no soy.
Vary the spices to your taste.
Number of Servings: 8

Ingredients

    1 tablespoon olive oil
    1 onion, chopped
    2 carrots, peeled, thinly sliced
    1 red bell pepper, seeded, chopped
    3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
    1 28-ounce can crushed tomatoes with added puree
    3 cups water
    1 Cup White Beans
    1 19-ounce can chick peas, rinsed, drained
    1 19-ounce can Mixed beans, rinsed, drained
    1 19-ounce can kidney beans, rinsed, drained
    1/2 cup bulgur
    2 tablespoons white wine vinegar
    5 garlic cloves, minced
    2 tablespoons chili powder
    1 1/2 teaspoons ground cumin
    1 1/2 teaspoons ground coriander
    1/2 teaspoon ground cinnamon



Directions


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.