Chili with vegetables & bulgur
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Water |
| ½ | cup | Chopped onion |
| 2 | Cloves garlic | |
| ½ | cup | Sliced mushrooms |
| 1 | cup | Chopped green bell pepper |
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| 3½ | cup | Chopped tomatoes (canned or |
| Fresh) | ||
| ½ | cup | Yellow squash, diced |
| 2 | cups | Cooked or canned beans (I |
| Use pintos) - drained and | ||
| Rinsed | ||
| ½ | cup | Bulgur (I usually throw in |
| About_3/4_to_1_cup) | ||
Directions
Heat water in large nonstick saucepan over medium heat. Add onion and garlic. Cook and stir for 5 minutes, adding more water if necessary.
Add mushrooms, green pepper, chili powder, cumin, tomatoes and squash.
Cover and simmer for 15 minutes.
Add beans and bulgur. Cover and cook until warmed through.
Source: From 500 Fat-free Recipes Posted by alstern@... to the Fatfree Digest [Volume 17 Issue 11] Apr. 12, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@... and Mark Alexander, Mark@....
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