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Red, Gold, Black And Green Chili
Posted By archives On April 15, 2010 @ 2:24 pm In Beans and Legumes,Soups and Stews | 2 Comments
This is one of our favorite chili recipes, adapted slightly to be fatfree. In my opinion, it makes more than 4 servings– consider them 4 big servings!
Recipe By: adapted by Susan Voisin from Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Serving Size: 4
Preparation Time: 0:35
1/2 Cup Bulgur
1/2 Cup Hot Water
3 Cups Canned Tomatoes — undrained
3 Tablespoons Water
3 Cups Chopped Onions
3 Cloves Garlic — minced
1 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1 Tablespoon Tabasco Sauce
2 Green Bell Peppers — chopped
2 Cups Fresh Or Frozen Corn
1 1/2 Cups Black Beans, Cooked — drained
1 1/2 Cups Red kidney beans, cooked — drained
Salt To Taste
Place the bulgur, hot water and about a cup of the juice from the canned tomatoes in a small saucepan. Cover and bring to a boil on high heat, then lower the heat and simmer gently.
While the bulgur cooks, heat the 3 tbsp. water in a large saucepan. Sauté the onions, garlic, cumin and chili powder, and Tabasco. When the onions are soft, stir in the bell peppers and sauté for 2 to 3 minutes more. Chop the tomatoes right in the can and add them to the pan. Stir in the corn and the beans, and heat thoroughly on low heat. Taste the bulgur. When it is cooked but still chewy, add it to the pan with its liquid. Cover and simmer for a few minutes for the flavors to meld. Add salt to taste.
Per serving: 399 Calories (kcal); 2g Total Fat; (4% calories from fat); 20g Protein; 83g Carbohydrate; 0mg Cholesterol; 307mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
For another adaptation of this recipe, check out the Fatfree Vegan Kitchen blog entry.
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