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Martha's Vegetarian Chili |
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| Yield: 6 Servings | ||
| 275 calories | 5.6 grams fat | 14 grams fiber |
| Amount: | Ingredients for 6 | |
| 2 ½ cups | Kidney beans (use bean liquid in sauce) | |
| 1 cup | Bulgur wheat | |
| 2 Tbsp. | Olive oil | |
| 2 cups | Chopped onion | |
| 2 cloves | Garlic, chopped | |
| 1 cup | Chopped green pepper | |
| ¼ cup | Diced carrots | |
| ¼ cup | Diced celery | |
| 14 oz. can | Diced tomatoes | |
| 6 oz. can | Tomato paste, diluted with 3 cans of water | |
| 1 cup | Tomato juice | |
| 2 tsp. | Basil | |
| 2 tsp. | Chili powder | |
| 1 tsp. | Cumin | |
| ¼ tsp. | Cinnamon | |
| Place bulgur wheat in bowl. Heat tomato juice to boiling and add to the bulgur wheat. Stir and let stand approximately 15 minutes. | ||
| Sautee onions, carrots, peppers and seasonings in olive oil. | ||
| Heat tomatoes, tomato paste, water, sautéed vegetables and seasonings for 15 minutes. | ||
| Add kidney beans to simmering pot. | ||
| Just 15 minutes before serving, add bulgur/ tomato juice mixture. | ||