Vegetarian Chili Recipe

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 teaspoons canola or corn oil; 2 large onions, chopped; 2 medium green bell peppers, chopped; 2 medium garlic cloves, minced; 2 cups water; 1 cup uncooked bulgur; 1 cup no-salt-added canned diced tomatoes, undrained; 2 tablespoons ground cumin; 1 1/2 tablespoons Chili Powder (page 277) or no-salt-added chili powder, or to taste; 1 tablespoon fresh lemon juice; 1/2 teaspoon pepper; 1/4 teaspoon cayenne; 2 15.5-ounce cans no-salt-added kidney beans, rinsed and drained

Servings: persons

Cooking spray
2 teaspoons canola or corn oil
2 large onions, chopped
2 medium green bell peppers, chopped
2 medium garlic cloves, minced
2 cups water
1 cup uncooked bulgur
1 cup no-salt-added canned diced tomatoes, undrained
2 tablespoons ground cumin
1 1/2 tablespoons Chili Powder (page 277) or no-salt-added chili powder, or to taste
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
1/4 teaspoon cayenne
2 15.5-ounce cans no-salt-added kidney beans, rinsed and drained

1
Lightly spray a large saucepan with cooking spray.
2
Put the oil in the pan, swirling to coat the bottom.
3
Cook the onions, bell peppers, and garlic over medium-high heat for 8 to 10 minutes, or until the bell peppers are soft, stirring frequently.
4
Reduce the heat if necessary to prevent burning.
5
Stir in the remaining ingredients except the beans.
6
Reduce the heat and simmer, covered, for 45 minutes to 1 hour, or until the bulgur is done.
7
Stir in the beans.
8
Simmer, uncovered, for 10 minutes.
9
(Per serving)
10
Calories: 237
11
Total fat: 2.5g
12
Saturated: 0.0g
13
Trans: 0.0g
14
Polyunsaturated: 0.5g
15
Monounsaturated: 1.0g
16
Cholesterol: 0mg
17
Sodium: 21mg
18
Carbohydrates: 46g
19
Fiber: 11g
20
Sugars: 8g
21
Protein: 12g
22
Calcium: 121mg
23
Potassium: 813mg
24
2 1/2 starch
25
2 vegetable
26
1/2 very lean meat

198

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 14 ingredients. The key ingredients include: Cooking spray, 2 teaspoons canola or corn oil, 2 large onions, chopped, 2 medium green bell peppers, chopped, and more.

Yes, Vegetarian Chili 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.

Vegetarian Chili

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