VEGETARIAN CHILI
My dear friend Georgia is a wonderful cook who prepares healthy food. She was recently featured in our local newspaper in the cooking section. This is one of three recipes that she shared. She prepared this for our lunch group when we worked together. It's good, quick, and very healthy.
Provided by Acerast
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a dutch oven, over medium heat, add the vegetable stock, onions, carrot, jalapeno, garlic, chili powder and cumin.
- Cover and simmer 5 - 7 minutes, or until the onions and carrots are soft.
- Add the tomatoes (with their juices) and the brown sugar; cover and cook for 5 minutes over high heat, stirring occasionally.
- Reduce the heat to low; stir in the beans and bulgur.
- Simmer the chili, uncoverd, for 15 minutes, stirring occasionally.
- Serve garnished with yogurt, scallions, and cilantro.
Nutrition Facts : Calories 468.8, Fat 3.4, SaturatedFat 1, Cholesterol 4, Sodium 724.4, Carbohydrate 91.8, Fiber 25, Sugar 19.3, Protein 24.9
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