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)
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: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2648Calories from Fat 140

 % Daily Value*

Total Fat 16 g25.1%

Saturated Fat 2.53 g12.7%

Trans Fat 0 g


Sodium 1417.4 mg59.06%

Total Carbohydrates 493 g164.3%

Dietary Fiber 125.92 g504%

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