Garden Cuisone - Chili Non Carne

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Chili Non Carne

 

Recipe By :Paul Wenner

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 onion -- chopped

4 cloves garlic -- minced

1 green bell pepper -- diced

1 15 oz can tomato sauce

1 4 oz can diced green chiles

1 15 oz can pinto beans -- drained and rinsed

1 15 oz can kidney beans -- rinsed and drained

2 teaspoons chili powder (add more for hotter chili)

3/4 teaspoon cumin

1/8 teaspoon black pepper

pinch cinnamon

1/3 cup bulgur

 

Heat 1/2 cup of water in a large pot and cook the onion, garlic, and bell pepper

until the water has evaporated and the vegetables begin to stick to the pan.

Add 1/4 cup of water, stirring to loosen the vegetables, Repeat this process

until the onion is lightly browned, about 15 minutes. Stir in the tomato sauce,

chiles, pinto beans, kidney beans, chili powder, cumin, black pepper, and

cinnamon. Bring to a slow simmer, then cover and cook 20 minutes, stirring

occasionally.

 

Sprinkle the bulgur over the top, then cover and continue cooking until the

bulgur is soft, about 10 minutes.

 

Description:

" This low-fat chili is a treat on a wintry or rainy afternoon. It's a

meat-free South of the Border specialty! "

Source:

" Garden Cuisine "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 411 Calories; 1g Fat (2.8% calories from

fat); 25g Protein; 78g Carbohydrate; 29g Dietary Fiber; 0mg Cholesterol; 361mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0