Vegetarian Chili
This yummy dish is full of nutrients and fiber to keep you full until your next meal!
Prep Time: 15 minutes
Cooking Time: 30 minutes
Servings: 8
Ingredients
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced or 1/2 teaspoon garlic powder
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cups fresh mushrooms, sliced
- 1 cup corn, frozen or canned and drained
- 1 can (15.5 ounce) pinto beans, drained and rinsed
- 1 can (8 ounce) tomato sauce
- 1 can (14.5 ounce) stewed tomatoes
- ½ cup bulgur, uncooked/quinoa
- ½ cup water
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup cheddar cheese, grated (low fat)
Directions
- Heat oil in large skillet over medium-high heat (350 degrees in an electric skillet).
- Add garlic, onion, pepper, and mushrooms and saute until tender, 6-8 minutes.
- Add remaining ingredients except cheese.
- Reduce heat to low, cover and cook until bulgur is soft, 10-15 minutes.
- Sprinkle with grated cheese and serve.
- Refrigerate leftovers within 2 hours.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 170 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 5 mg |
| Sodium | 540 mg |
| Total Carbohydrates | 25 g |
| Dietary Fiber | 7 g |
| Total Sugars | 5 g |
| Added Sugars included | |
| Protein | 10 g |