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Wholesome Vegetarian Chili

 

Wholesome Vegetarian Chili recipe
18

Yield

16

servings

Prep

20

min

Cook

1

hrs

Ready

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

3 cups tomato juice
1 tablespoon black pepper
¾ cup cracked wheat (bulgur)
5 tablespoons chili powder
2 tablespoons safflower oil
½ teaspoon oregano
*
1 onions
diced
1 teaspoon cumin
3 stalks celery
chopped
*
1 teaspoon basil
sweet
*
3 carrots
chopped
4 cloves garlic
peeled and minced
28 ounces tomatoes
mashed
1 ½ green bell peppers
diced
30 ounces red kidney beans
dark red
1 tablespoon lemon juice
1 tablespoon salt
1 ½ cups chickpeas (garbanzo beans)
canned

Directions

Place 1 cup tomato juice in a saucepan and bring to a boil over medium heat. Remove from heat immediately and add bulgur wheat. Cover and let stand for 15 minutes.

Heat safflower oil in a heavy pot over medium heat. Add onion, cook until translucent. Add celery, carrots, tomatoes, lemon jice, and spices. Cook until vegetables are tender, about 10 to 15 minutes.

Add diced green pepper and cook another ten minutes. Add kidney beans, garbanzo beans, bulgur wheat mixture and rest of tomato juice. Stir thoroughly and simmer for 30 minutes over low heat.

If too thick, add water as needed and stir occasionally so the bulgur doesn't stick.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 59917% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2879mg 120%
Total Carbohydrate 36g 36%
Dietary Fiber 18g 70%
Sugars g
Protein 52g
Vitamin A 252% Vitamin C 184%
Calcium 23% Iron 47%
* based on a 2,000 calorie diet How is this calculated?

 

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