Ali's Veggie Chili

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 164.0
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 550.8 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 10.3 g
  • Protein: 7.6 g

View full nutritional breakdown of Ali's Veggie Chili calories by ingredient
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Number of Servings: 12


    3 tsp minced garlic
    1 tsp olive oil
    5 cups coarsely chopped carrots
    4 cups green pepper, chopped in medium pieces
    3/4 cup dry bulgur wheat
    1 can diced tomatoes in juice
    2-4 tsp chili powder (to taste)
    1 large can (4-1/2 cups) light red kidney beans


Saute garlic in olive oil in a large non-stick Dutch oven for 5 minutes on medium heat.
Meanwhile chop the carrots finely in a food processor. (It will take several batches.)
Add the carrots to the pot. Cover and cook for about 10 minutes until the carrots begin to soften. Stir occasionally as needed. Add the green peppers then cover and cook for another 10 minutes until they begin to soften. Stir as needed.

Add the chili powder, bulgur wheat, and canned tomatoes. Mix well. Bring to a simmer then lower the heat slightly and cook 10-15 minutes until the bulgur swells and softens.

Meanwhile drain the chili beans and rinse well under cold water in a colander. Add to the bulgur mixture. Stir well to combine and then keep it on low heat until the beans are hot.

Makes 12 1 cup servings.

You can add other vegetables such as minced onions, celery, or zucchini instead of or in addition to the carrots and peppers if you wish.

Number of Servings: 12

Recipe submitted by SparkPeople user ALIRA54.

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