Vegetarian Chili
Leer en Español
Prep time:
15 minutes
Cook time:
30 minutes
Servings:
8 cups
Quick Tips
Use kidney or black beans instead of pinto beans. Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
One large ear of corn makes about 1 cup of cut corn.
Top with light sour cream.
Vegetarian Chili
Leer en Español
Ingredients:
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced or 1/2 teaspoon garlic powder
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cups fresh mushrooms, sliced
- 1 cup corn, frozen or canned and drained
- 1 can (15.5 ounce) pinto beans, drained and rinsed
- 1 can (8 ounce) tomato sauce
- 1 can (14.5 ounce) stewed tomatoes
- 1/2 cup bulgur, uncooked
- 1/2 cup water
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup cheddar cheese, grated (low fat)
Directions:
1. Heat oil in large skillet over medium-high heat (350 degrees in an electric skillet).
2. Add garlic, onion, pepper, and mushrooms and saute until tender, 6-8 minutes.
3. Add remaining ingredients except cheese.
4. Reduce heat to low, cover and cook until bulgur is soft, 10-15 minutes.
5. Sprinkle with grated cheese and serve.
Refrigerate leftovers within 2 hours.
Quick Tips
Use kidney or black beans instead of pinto beans. Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
One large ear of corn makes about 1 cup of cut corn.
Top with light sour cream.
Prep time:
15 minutes
Cook time:
30 minutes
Servings:
8 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
