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Spanish Garden Chili

Diet.Chef's picture
Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Diced green pepper 1⁄2 Cup (8 tbs)
  Diced zucchini 1⁄2 Cup (8 tbs)
  Water 2 Tablespoon
  Bulgur 1⁄2 Cup (8 tbs), uncooked
  No salt tomato sauce 15 Ounce (1 Can)
  Fat-free vegetarian chili with black beans 1 Can (10 oz) (Health Valley, Mild Or Spicy According To Taste)
  Corn kernels 1 Cup (16 tbs) (Fresh Or Frozen)
  Plain non-fat yogurt 1 Cup (16 tbs)
  Cilantro 1 Tablespoon, chopped
  Chopped cilantro 1 Tablespoon
  Chopped green onion 1 Cup (16 tbs)
Directions

MAKING
1) In a medium saucepan, over medium high heat, sauté onion, green pepper and zucchini in water for about 5 minutes until vegetables become soft.
2) Stir in bulgur and cook for 1 more minute, stirring continuously.
3) Bring the mixture to a boil after adding in tomato sauce.
4) Reduce heat and then simmer, covered for 15 minutes until bulgur is just soft.
5) Mix in black bean chili and corn and uncover and cook for 10 minutes, stirring occasionally until cooked well.

SERVING
6) Top with yogurt, cilantro, jalapeno peppers and green onion and serve hot in bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Stewed
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
2

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