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Vegetarian Chili

Ingredients
  Tomato juice 2 Cup (32 tbs)
  Bulgur 1⁄2 Cup (8 tbs)
  Chopped onions 1⁄2 Cup (8 tbs)
  Chopped carrots 1⁄2 Cup (8 tbs)
  Chopped green peppers 1⁄2 Cup (8 tbs)
  Olive oil 1 Teaspoon
  Chili powder 2 Tablespoon
  Ground cumin 1 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Canned chopped tomatoes 14 Ounce (1 Can)
  Canned kidney beans 19 Ounce, drained, rinsed (1 Can)
  Firm tofu 8 Ounce, cubed
Directions

In a 1-quart saucepan over medium heat, bring the tomato juice to a boil.
Stir in the bulgur.
Fluff with a fork.
Cover, remove from the heat, and set aside for 15 minutes.
Meanwhile, in a 3-quart saucepan over medium heat, saute the onions, carrots and green peppers in the oil for about 5 minutes.
Stir in the chili powder, cumin and red pepper; cook for 1 minute.
Stir in the tomatoes with their juice, beans and tofu.
Simmer for 10 minutes.
Add the bulgur to the pot.
Simmer for 10 minutes.
Sprinkles chopped cilantro and serve

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Tofu
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Servings: 
8

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