Red Vegetarian Chili (Not yet rated)
Submitted by elnoob
A vegetarian chili served on top of bulgur.
Cal: 212 Fat: 4g Carbs: 37g Protein: 9g Fiber: 10g
More Nutrition...
More Nutrition...
Original recipe serves 6
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.
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.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
10.6
--
12.3
39.8
6.9
2.4
18.6
32.9
Calories: 212.2
Total Sugars: 6.6g
Carb.: 36.9g
Fiber: 9.9g
Total Fats: 4.5g
Cholesterol: 7.1mg
Protein: 9.3g
Sodium: 789mg
*Data provided by USDA
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