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Carol's Moosewood Vegetarian Chili

 
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Carol's Moosewood Vegetarian Chili recipe

Yield

4

servings

Prep

30

min

Cook

Ready

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 ½ cups red kidney beans
raw
6 cups water
1 teaspoon salt
1 cup tomato juice
1 cup cracked wheat (bulgur)
raw
olive oil
for saute
*
4 each garlic cloves
crushed
1 ½ cups onions
chopped
1 cup carrots
chopped
1 cup celery
chopped
1 teaspoon basil
*
1 tablespoon chili powder
1 tablespoon cumin
ground
black pepper
to taste
*
1 dash cayenne pepper
to taste
*
1 cup green bell peppers
chopped
2 cups tomatoes
fresh, chopped
½ each lemon
juice of
lemon juice
of half a lemon
*
3 teaspoons tomato paste
3 teaspoons red wine
dry
*
cheese
*
parsley leaves
*

Directions

Put kidney beans in a saucepan and cover them with 6 cups of water.

Soak 3 to 4 hours.

Add extra water and salt.

Cook until tender (about 1 hour).

Watch the water level, and add more if necessary.

Heat tomato juice to a boil.

Pour over raw bulghar.

Cover and let stand at least 15 minutes.

(It will be crunchy, so it can absorb more later.)

Sauté onions and garlic in olive oil.

Add carrots, celery and spices.

When vegetables are almost done, add peppers.

Cook until tender.

Combine beans, bulgar, sautéd vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together gently, either in kettle over double boiler, or covered in a moderate oven.

Serve topped with cheese and parsley if desired.

Note: Mushroom or other fresh vegetables can be always added as well.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 879g (31.0 oz)
Amount per Serving
Calories 3566% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1163mg 48%
Total Carbohydrate 24g 24%
Dietary Fiber 12g 47%
Sugars g
Protein 33g
Vitamin A 144% Vitamin C 115%
Calcium 17% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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