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Five Star Vegetable Chili

Healthycooking's picture
  Olive oil 1 Teaspoon
  Onion 1 , chopped
  Green pepper 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Jalapeno pepper To Taste, minced (Wear Plastic Gloves When Handling)
  Dried oregano 1 Tablespoon
  Chili powder 2 Teaspoon
  Ground cumin 1 Teaspoon
  Ground coriander 1 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  No salt added chopped tomatoes 28 Ounce, with juice (1 Can)
  No salt added tomato sauce 15 Ounce (1 Can)
  Water 2 Cup (32 tbs)
  Sugar 2 Teaspoon
  Bulgur 1⁄2 Cup (8 tbs)
  Cannellini beans 14 Ounce, rinsed and drained (1 Can)
  Kidney beans 14 Ounce, rinsed and drained (1 Can)

Warm the oil in a Dutch oven over medium heat.
Add the onions and green peppers.
Cook, stirring occasionally, for 5 minutes, or until softened.
Add the garlic and jalapeno peppers.
Cook for 2 minutes, or until the vegetables are tender.
Warm a small no-stick skillet over medium-high heat.
Add the oregano, chili powder, cumin, coriander, and red pepper.
Stir for 1 to 2 minutes, or until fragrant.
Add to the vegetable mixture.
Add the tomatoes (with juice), tomato sauce, water, and sugar.
Increase the heat to medium-high and cook, stirring occasionally, for 5 minutes.
Stir in the bulgur, cannellini beans, and kidney beans.
Reduce the heat to medium and cook for 15 minutes, or until thickened.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2648 Calories from Fat 140

% Daily Value*

Total Fat 16 g25.1%

Saturated Fat 2.5 g12.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1417.4 mg59.1%

Total Carbohydrates 493 g164.3%

Dietary Fiber 125.9 g503.7%

Sugars 76.2 g

Protein 143 g285.7%

Vitamin A 235.7% Vitamin C 586.5%

Calcium 122% Iron 283.4%

*Based on a 2000 Calorie diet

Five Star Vegetable Chili Recipe