Chili with Vegetables and Bulgur
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 1
- 1/2 c onions chopped
- 2 garlic
- 1 tb chili powder
- 1 ts ground cumin
- 1/4 c water
- rinsed
- use pintos) - drained and
- 3 1/2 c chopped tomatoes (canned or
- about_3/4_to_1_cup)
- 1/2 c bulgur (i usually throw in
- fresh)
- 1/2 c mushrooms sliced
- 1/2 c yellow squash, diced
- 2 c cooked or canned beans (i
- 1 c chopped green bell pepper
- Carbohydrate 23.7346328646375 g
- Cholesterol 0 mg
- Fat 2.7168866514839 g
- Fiber 7.35019008862049 g
- Protein 5.35034378179953 g
- Saturated Fat 0.431148763960356 g
- Serving Size 1 1 Serving (304g)
- Sodium 97.1557162053847 mg
- Sugar 16.384442776017 g
- Trans Fat 0.507723228462781 g
- Calories 119 calories
Heat water in large nonstick saucepan over medium heat. Add onion and garlic. Cook and stir for 5 minutes, adding more water if necessary. Add mushrooms, green pepper, chili powder, cumin, tomatoes and squash. Cover and simmer for 15 minutes. Add beans and bulgur. Cover and cook until warmed through. Source: From 500 Fat-free Recipes Posted by alstern@mmm.com to the Fatfree Digest [Volume 17 Issue 11] Apr. 12, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
