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Vegetable Chili: Date Added: 5 Jan 2018
Listed in: Entrees
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Vegetable Chili

Bulgur is used to replace traditional ground meat in this chili, making this a tasty meatless dinner option. Bulgur is a whole wheat grain that is cracked and partially cooked. It can be used as a replacement for rice at meals. Cook it as you would white rice.
Prep time 15 minutes Cook time 45 minutes mostly unattended
Makes 4 portions 1 ˝ cup portions

1 tablespoons canola oil
1 medium onion, chopped about ˝-3/4 cup
1 large carrot, peeled and chopped about 1 cup
1 14 ounce can chicken or vegetable broth
3-4 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon ground cumin (optional)
2 cups cooked kidney beans or 1 15.5 ounce can
1 28 ounce can chopped tomatoes
1/3 cup bulgur
Salt and pepper to taste
Plain yogurt, chopped scallion for garnish

Cooking Instructions

1. In a large, heavy soup pot sauté the onion and carrots in the oil, about three minutes, until onion has softened.
2. Add all remaining ingredients. Bring to a boil, stir, and reduce heat immediately. Cover and cook 30 minutes, stirring occasionally. Remove cover and cook an additional 15 minutes until the grains are tender. Taste for flavor; add salt, pepper or more cumin or chili powder if desired.
3. Serve with a garnish of plain yogurt and chopped scallions, chopped parsley or chopped coriander.
Make this Your Own
Change the beans; good choices can include black beans, navy beans, white kidney beans. Add new vegetables such as corn or replace the carrots with parsnips.
Nutrition for 1 ˝ cup portion: 270 calories, 0 sat fat, potassium 518 mg, carbohydrate 43 g., fiber 11 g, protein 16 g.

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