Vegetarian Chili` Recipe
Summary
Ingredients
| Dried kidney beans | 16 Ounce | |
| Water | 7 Cup (112 tbs) | |
| Tomato juice | 1 Cup (16 tbs) | |
| Bulgur | 1 Cup (16 tbs) | |
| Vegetable cooking spray | 1 | |
| Garlic | 2 Clove (10 gm) | |
| Chopped onion | 1 1⁄2 Cup (24 tbs) | |
| Chopped tomatoes | 2 Cup (32 tbs) | |
| Water | 2 Cup (32 tbs) | |
| Chopped carrot | 1 Cup (16 tbs) | |
| Chopped celery | 1 Cup (16 tbs) | |
| Chopped green pepper | 1 Cup (16 tbs) | |
| Tomato paste | 6 Ounce | |
| Dry red wine | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Ground cumin | 1 1⁄2 Teaspoon | |
| Chili powder | 1 1⁄2 Teaspoon | |
| Dried basil | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 889 Calories from Fat 38
% Daily Value*
Total Fat 4 g6.8%
Saturated Fat 0.7 g3.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 782.3 mg32.6%
Total Carbohydrates 174 g58.1%
Dietary Fiber 42 g167.9%
Sugars 24 g
Protein 47 g94.4%
Vitamin A 212.1% Vitamin C 172%
Calcium 29.8% Iron 88.9%
*Based on a 2000 Calorie diet
Directions
Place beans and 3 cups water in a large Dutch oven; bring to a boil, and cook 3 minutes.
Remove from heat; cover and let soak 1 hour.
Add remaining 4 cups water; bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Set aside.
Bring tomato juice to a boil; pour over bulgur.
Stir well, and set aside.
Coat a medium Dutch oven with cooking spray; place over medium heat until hot.
Add garlic and onion; saute until onion is tender.
Add remaining ingredients; cover and simmer 15 to 20 minutes.
Add vegetable mixture and bulgur mixture to beans.
Cook until thoroughly heated.
Chef
