Bulgur Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 234.3
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 997.7 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 12.2 g
- Protein: 14.2 g
View full nutritional breakdown of Bulgur Chili calories by ingredient
Introduction
I made this big batch of vegetarian chili on the weekend and had it in my lunches all week long! I made this big batch of vegetarian chili on the weekend and had it in my lunches all week long!Number of Servings: 8
Ingredients
-
1 tsp. olive oil
1 cup chopped onion
1 medium carrot, thinly sliced
2 cloves of garlic, peeled and crushed or thinly sliced
2 red bell peppers, chopped (other colors would be fine, but I love the sweet reds)
1 medium sized jalapeno, seeds removed and finely chopped
2 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. salt
28 ounce can of crushed tomatoes
Water to fill the 28 ounce tomato can
1 10 ounce can of Ro-tel
1 15 ounce can of fat free refried beans (I used Trader Joe’s fat free refried black beans with jalapeno)
1 15 ounce can of dark kidney beans, drained and rinsed
1 cup of canned pumpkin
1 cup of uncooked bulgur (I used the Hodgson Mill bulgur with soy for an extra punch of protein)
Directions
Directions:
Heat oil in a large pot. Add the onion, carrot and garlic and saute for 7 minutes. Add the bell pepper and jalapeno and saute for 5 more minutes. Stir in the chili powder, cumin and salt. Add the can of crushed tomatoes, and then fill the can with water. Add the water and the remaining ingredients to the pot. Stir well. Make sure that your refried beans get broken up. I only mention it because mine were trying their best to maintain the can shape. Bring to a boil, reduce heat to low, cover and simmer for 25 minutes, stirring occasionally.
This makes 8 servings. I weigh the batch and divide. Each of my servings was 420 grams.
Number of Servings: 8
Recipe submitted by SparkPeople user MELODYLG.
Heat oil in a large pot. Add the onion, carrot and garlic and saute for 7 minutes. Add the bell pepper and jalapeno and saute for 5 more minutes. Stir in the chili powder, cumin and salt. Add the can of crushed tomatoes, and then fill the can with water. Add the water and the remaining ingredients to the pot. Stir well. Make sure that your refried beans get broken up. I only mention it because mine were trying their best to maintain the can shape. Bring to a boil, reduce heat to low, cover and simmer for 25 minutes, stirring occasionally.
This makes 8 servings. I weigh the batch and divide. Each of my servings was 420 grams.
Number of Servings: 8
Recipe submitted by SparkPeople user MELODYLG.
