Spicy Garden Chili (Cooking Light '98) Recipe

Name: Spicy Garden Chili (Cooking Light '98)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/2 cups chopped onion; 1 cup chopped green bell pepper; 1 cup chopped mushrooms; 3 tablespoons minced seeded jalapeno pepper; 2 tablespoons chili powder; 2 tablespoons chopped fresh oregano; 1 teaspoon ground cumin; 2 cups water; 1/2 cup uncooked bulgur or cracked wheat; 2 (14.5-ounce) cans diced tomatoes, undrained; 1 (10 3/4-ounce) can tomato puree; 1 cup frozen whole-kernel corn; 1 (16-ounce) can cannellini beans or other white beans, drained; 1 (16-ounce) can red beans, drained; 9 tablespoons (2 1/4 ounces) shredded Monterey Jack cheese with jalapeno peppers; 9 tablespoons (2 1/4 ounces) shredded reduced-fat sharp cheddar cheese; 9 tablespoons low-fat sour cream

Servings: persons

1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped mushrooms
3 tablespoons minced seeded jalapeno pepper
2 tablespoons chili powder
2 tablespoons chopped fresh oregano
1 teaspoon ground cumin
2 cups water
1/2 cup uncooked bulgur or cracked wheat
2 (14.5-ounce) cans diced tomatoes, undrained
1 (10 3/4-ounce) can tomato puree
1 cup frozen whole-kernel corn
1 (16-ounce) can cannellini beans or other white beans, drained
1 (16-ounce) can red beans, drained
9 tablespoons (2 1/4 ounces) shredded Monterey Jack cheese with jalapeno peppers
9 tablespoons (2 1/4 ounces) shredded reduced-fat sharp cheddar cheese
9 tablespoons low-fat sour cream

1
Heat oil in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (onion through cumin); saute 3 minutes. Stir in water, bulgur, tomatoes, and tomato puree; bring to a boil. Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans; cook 5 minutes. Ladle chili into each of 9 bowls; top with cheeses and sour cream.
2
Nutritional Information
3
Calories:267 (29% from fat)
4
Fat:8.6g (sat 3.7g,mono 3g,poly 1.2g)
5
Protein:13.4g
6
Carbohydrate:38.2g
7
Fiber:7g
8
Cholesterol:16mg
9
Iron:3.9mg
10
Sodium:520mg
11
Calcium:206mg

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/2 cups chopped onion, 1 cup chopped green bell pepper, 1 cup chopped mushrooms, and more.

Yes, Spicy Garden Chili (Cooking Light '98) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Garden Chili (Cooking Light '98)

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