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Carol's Moosewood Vegetarian Chili

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Carol's Moosewood Vegetarian Chili recipe









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


591 ml red kidney beans
1.4 l water
5 ml salt
237 ml tomato juice
237 ml cracked wheat (bulgur)
1 x olive oil
for saute
4 each garlic cloves
355 ml onions
237 ml carrots
237 ml celery
5 ml basil
15 ml chili powder
15 ml cumin
1 x black pepper
to taste
1 dash cayenne pepper
to taste
237 ml green bell peppers
473 ml tomatoes
fresh, chopped
0.5 each lemon
juice of
1 x lemon juice
of half a lemon
15 ml tomato paste
15 ml red wine
1 x cheese
1 x parsley leaves


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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