Quick Vegetarian Chili

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
387 5 1 19 22 1211 71 7

recipe ingredients
1 Tbsp. canola oil
3 onions, chopped
1 carrot, diced in 1/4 inch squares
1 Tbsp. minced jalapeno
2 cloves garlic
3 tsp. chili powder
1 tsp. cumin
1 can (28 ounces) and 1 can (14 ounces) tomatoes, chopped
2 tsp. brown sugar
1 can (30 ounces) canned red kidney beans
1/3 cup bulgar
1/2 cup nonfat sour cream
3 scallions, trimmed and chopped
1/4 cup cilantro

recipe directions
In a Dutch oven or large saucepan, heat oil over medium heat. Add onions, carrots, jalepenos, garlic, chili powder and cumin. Saute for 5 to 7 minutes or until the onions and carrots are softened. Add tomatoes and sugar; cook for 5 minutes over high heat. Stir in beans and bulgar and reduce heat to low. Simmer uncovered for 15 minutes or until thickened. To serve, garnish with sour cream, scallions, and cilantro.


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