Vegetarian Chili` Recipe

Summary

Servings3Cuisine

Ingredients

 Dried kidney beans16 Ounce
 Water7 Cup (112 tbs)
 Tomato juice1 Cup (16 tbs)
 Bulgur1 Cup (16 tbs)
 Vegetable cooking spray1
 Garlic2 Clove (10 gm)
 Chopped onion1 1⁄2 Cup (24 tbs)
 Chopped tomatoes2 Cup (32 tbs)
 Water2 Cup (32 tbs)
 Chopped carrot1 Cup (16 tbs)
 Chopped celery1 Cup (16 tbs)
 Chopped green pepper1 Cup (16 tbs)
 Tomato paste6 Ounce
 Dry red wine1⁄2 Cup (8 tbs)
 Lemon juice2 Tablespoon
 Ground cumin1 1⁄2 Teaspoon
 Chili powder1 1⁄2 Teaspoon
 Dried basil1 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 922 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 522 mg21.8%

Total Carbohydrates 175 g58.3%

Dietary Fiber 42 g167.9%

Sugars 24.5 g

Protein 47 g94.5%

Vitamin A 212.1% Vitamin C 172%

Calcium 30.2% Iron 89.5%

*Based on a 2000 Calorie diet

Directions

Sort and wash beans.
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.
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