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Bulgur Chili

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Submitted by lesa

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
2 2
CLOVES CLOVES GARLIC
chopped
1 237
CUP ML ONIONS
chopped
1 237
CUP ML GREEN BELL PEPPERS
chopped
2 473
CUPS ML MUSHROOMS
sliced
1 453.6
POUND G KIDNEY BEANS, CANNED
rinsed, and drained
8 231.2
OUNCES ML/G TOMATO SAUCE
salt free
1 453.6
POUND G TOMATOES, CANNED
chopped, undrained
½ 118
½ 118
CUP ML WATER
1 5
TEASPOON ML OREGANO
dried
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 455g (16.0 oz)
Amount per Serving
Calories 264 16% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 520mg 22%
Total Carbohydrate 16g 16%
Dietary Fiber 7g 29%
Sugars g
Protein 24g
Vitamin A 13% Vitamin C 92%
Calcium 12% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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