Bulgur Chili
Yield
4 servingsPrep
20 minCook
30 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 2 | cloves |
garlic
chopped |
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
green bell peppers
chopped |
|
| 2 | cups |
mushrooms
sliced |
|
| 1 | pound |
kidney beans, canned
rinsed, and drained |
|
| 8 | ounces |
tomato sauce
salt free |
|
| 1 | pound |
tomatoes, canned
chopped, undrained |
|
| ½ | cup |
cracked wheat (bulgur)
|
|
| ½ | cup |
water
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 2 | cloves |
garlic
chopped |
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
green bell peppers
chopped |
|
| 473 | ml |
mushrooms
sliced |
|
| 453.6 | g |
kidney beans, canned
rinsed, and drained |
|
| 231.2 | ml/g |
tomato sauce
salt free |
|
| 453.6 | g |
tomatoes, canned
chopped, undrained |
|
| 118 | ml |
cracked wheat (bulgur)
|
|
| 118 | ml |
water
|
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
chili powder
|
|
Directions
Heat oil in a large nonstick skillet over medium heat.
Add garlic, onions, green pepper, and mushrooms.
Cook 10 minutes, or until vegetables are tender, strirring occasionally.
Add remaining ingredients.
Reduce heat to low, cover, and cook 15 minutes.
Stir several times while cooking.
