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Always Loved Vegetarian Chili

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Always Loved Vegetarian Chili

Vegetarian Chili with bulgur and vegetables--Vegetarian chili: hot satisfying dish for fans of meatless mains.

 

Yield

8 servings

Prep

35 min

Cook

0 min

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
6 ounces cracked wheat (bulgur)
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1 ¼ cup tomato juice
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3 onions
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3 large garlic cloves
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3 small carrots
each 60 grams
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5 ounces mushrooms, button
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2 sweet bell peppers
1 red, 1 yellow
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2 ounces sundried tomatoes
in oil
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2 tablespoon olive oil
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2 teaspoon chili powder
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1 tablespoon cumin seeds
ground
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3 tablespoon tomato paste
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1 ¾ cup stock
vegetable, or broth
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2 pounds tomatoes, canned
peeled
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15 ounces white kidney beans, canned
1 can
1 bunch cilantro
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4 ounces sour cream
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salt and black pepper
to taste
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cayenne pepper
to taste
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Ingredients

Amount Measure Ingredient Features
173.4 ml/g cracked wheat (bulgur)
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296 ml tomato juice
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3 onions
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3 large garlic cloves
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3 small carrots
each 60 grams
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144.5 ml/g mushrooms, button
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2 sweet bell peppers
1 red, 1 yellow
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57.8 ml/g sundried tomatoes
in oil
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3E+1 ml olive oil
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1E+1 ml chili powder
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15 ml cumin seeds
ground
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45 ml tomato paste
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414 ml stock
vegetable, or broth
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907.2 g tomatoes, canned
peeled
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433.5 ml/g white kidney beans, canned
1 can
1 bunch cilantro
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115.6 ml/g sour cream
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0 salt and black pepper
to taste
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0 cayenne pepper
to taste
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Directions

Put bulgur in a bowl. Boil tomato juice in a small saucepan. Pour over bulgur, mix, cover with a lid and let soak for 20 minutes.

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Meanwhile, peel and finely chop the onions and garlic. Trim carrots, rinse, peel and finely chop. Trim mushrooms and chop finely. Halve the bell peppers, remove seeds, rinse and finely chop. Drain sun-dried tomatoes and finely dice.

Always Loved Vegetarian Chili
Always Loved Vegetarian Chili

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Heat oil in a pot. Sauté onions and garlic until translucent. Add carrots and mushrooms and sauté for about 3 minutes while stirring. Stir in chili powder, cumin and tomato paste and sauté briefly. Add vegetable broth.

Always Loved Vegetarian Chili
Always Loved Vegetarian Chili

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Chop peeled tomatoes with a knife directly in the can and also add to the pot. Stir in sun-dried tomatoes, bulgur and diced peppers. Bring to a boil and then cook over low heat, stirring frequently, about 15 minutes.

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Put kidney beans and white beans in a sieve, rinse under running water and drain. Add both types of beans to the pot, gently stir in and cook the chili. Season with cayenne pepper and salt. Stir in sour cream, and season to taste with salt, black pepper, and cayenne.

Always Loved Vegetarian Chili
Always Loved Vegetarian Chili

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* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 327g (11.5 oz)
Amount per Serving
Calories 23429% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 334mg 14%
Total Carbohydrate 12g 12%
Dietary Fiber 8g 31%
Sugars g
Protein 20g
Vitamin A 76% Vitamin C 35%
Calcium 12% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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