Five Star Vegetable Chili
|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)|
|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.
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