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Red Vegetarian Chili  (Not yet rated)

A vegetarian chili served on top of bulgur.

Cal: 212 Fat: 4g Carbs: 37g Protein: 9g Fiber: 10g

Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 3/4 cup bulgur ; uncooked
  • 7 ounces red bell pepper ; roasted, from a jar, drained rinsed and chopped
  • 1 1/4 teaspoons chili powder
  • 15 ounces kidney beans ; rinsed, drained
  • 2 cups vegetable broth ; divided
  • 1 tablespoon lime juice
  • 1/2 cup sour cream
  • 29 ounces tomatoes ; diced (two 14.5 oz cans), undrained
  • 1 teaspoon olive oil
  • 1 medium onions ; red, chopped
  • 2 cloves garlic ; minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • In My Kitchen

  • Directions

    Heat 1 cup of the broth in a microwave on high heat for 2 minutes or until hot. Stir in the bulgur. Cover and refrigerate for 30 or until broth is absorbed.

    Heat oil in a large skillet on medium heat. Cook the garlic and onion, stirring occasionally, for 4 to 5 minutes or until tender. Add the kidney beans, tomatoes with liquid, red peppers, remaining broth, cumin, 1 tsp of chili powder and salt. Increase heat to medium-high and bring to a simmer. Reduce heat and simmer, covered partially for 20-25 minutes, stirring occassionally, or until completely blended.

    Combine lime juice and sour cream in a small bowl. Cover and refigerate until ready for use.

    Reheat covered bulgur in a microwave on high power for 2 minutes or until warm. Fluff it with a fork. In each serving bowl, Mound 1/2 cup of bulger in the center, and spoon chili around it. Top with sour cream mixture, and sprinkle with remaining chili powder.

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