Chili With Vegetables And Bulgur Recipe
Ingredients
1/4 cup water, nonfat chicken broth, or vegetable broth
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup sliced mushrooms
1 cup chopped green bell pepper
1 tablespoon chili powder
1 teaspoon ground cumin
3 1/2 cups chopped fresh or low-sodium canned plum tomatoes
1/2 cup diced yellow squash
2 cups home-cooked or canned pinto beans or kidney beans, drained and rinsed
1/2 cup bulgur (cracked wheat)
Directions
Heat water or broth in a large nonstick saucepan over medium heat.
Add onion and garlic.
Cook and stir for 5 minutes.
Add more liquid during this process if necessary.
Add mushrooms, green pepper, chili powder, cumin, tomatoes, and squash.
Cover and simmer for 15 minutes.
Add the pinto or kidney beans and the bulgur.
Cover and cook for 5 minutes or until warmed through.
Variation â– Delete chili powder and cumin.
Substitute 1 teaspoon dried cilantro and 2 teaspoons lime juice.
Add onion and garlic.
Cook and stir for 5 minutes.
Add more liquid during this process if necessary.
Add mushrooms, green pepper, chili powder, cumin, tomatoes, and squash.
Cover and simmer for 15 minutes.
Add the pinto or kidney beans and the bulgur.
Cover and cook for 5 minutes or until warmed through.
Variation â– Delete chili powder and cumin.
Substitute 1 teaspoon dried cilantro and 2 teaspoons lime juice.
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