Vegetarian Chili

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Nutrition
Bowl with Spoon

Prep time:
15 MIN

Kitchen Timer

Cook time:
30 MIN

Silouette of 2 people

Yield:
8 Servings

Silverware

Serving Size:
1 cup

Ingredients:

  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced or 1/2 teaspoon garlic powder
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 cups fresh mushrooms, sliced
  • 1 cup corn, frozen or canned and drained
  • 1 can (15.5 ounce) pinto beans, drained and rinsed
  • 1 can (8 ounce) tomato sauce
  • 1 can (14.5 ounce) stewed tomatoes
  • 1⁄2 cup bulgur, uncooked
  • 1⁄2 cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup cheddar cheese, grated (low fat)

Directions:

Heat oil in large skillet over medium-high heat (350 degrees in an electric skillet).
Add garlic, onion, pepper, and mushrooms and saute until tender, 6-8 minutes.
Add remaining ingredients except cheese.
Reduce heat to low, cover and cook until bulgur is soft, 10-15 minutes.
Sprinkle with grated cheese and serve.
Refrigerate leftovers within 2 hours.

Notes:

Use kidney or black beans instead of pinto beans.
Top with light sour cream.Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.