Spicy Two-Bean Vegetarian Chili
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 onion, chopped
- 1/2 teaspoon ground cinnamon
- 3 cups water
- 1 1/2 teaspoons ground cumin
- 2 tablespoons chili powder
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 1/2 teaspoons ground coriander
- 5 garlic cloves, minced
- 1 28-ounce can crushed tomatoes with added puree
- Carbohydrate 71 g(24%)
- Fat 7 g(11%)
- Fiber 23 g(91%)
- Protein 21 g(42%)
- Saturated Fat 1 g(6%)
- Sodium 962 mg(40%)
- Calories 410
Preparation Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve. Also called cracked wheat; available at natural foods stores and supermarkets.
Preparation Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve. Also called cracked wheat; available at natural foods stores and supermarkets.
