Georgia's Vegetarian Chili
Created by acerast on October 31, 2011
- Servings: 5
- Prep Time: 15m
- Cook Time: 30m
- Recipe #1826
Ingredients
- 1/4 cup vegetable stock
- 3 medium onions, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 Tablespoon jalapeno pepper, minced (fresh or canned)
- 2 garlic cloves, minced
- 4 teaspoons chili powder
- 1 teaspoon cumin
- 1 (28 ounce) can diced tomatoes, with their juice
- 1 (15 ounce) can diced tomatoes, with their juice
- 1 teaspoon brown sugar
- 2 (15 ounce) cans red kidney beans, rinsed and drained
- 1/3 cup bulgur, (fine or medium grain)
- 1/2 cup plain yogurt
- 1/3 cup scallion (green onion), chopped
- 1/4 cup cilantro, chopped
How to Make
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Step 1: In a dutch oven, over medium heat, add the vegetable stock, onions, carrot, jalapeno, garlic, chili powder and cumin. Cover and simmer 5 - 7 minutes, or until the onions and carrots are soft.
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Step 2: Add the tomatoes (with their juices) and the brown sugar; cover and cook for 5 minutes over high heat, stirring occasionally.
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Step 3: Reduce the heat to low; stir in the beans and bulgur. Simmer the chili, uncovered, for 15 minutes, stirring occasionally.
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Step 4: Serve garnished with yogurt, scallions, and cilantro.
Nutritional Facts
- Serving Size: 1 (632.1 g)
- Calories 567.1
- Total Fat - 21.4 g
- Saturated Fat - 6.4 g
- Cholesterol - 172 mg
- Sodium - 2799.9 mg
- Total Carbohydrate - 27.9 g
- Dietary Fiber - 6.8 g
- Sugars - 6.5 g
- Protein - 65 g
- Calcium - 182 mg
- Iron - 8.6 mg
- Vitamin C - 16.6 mg
- Thiamin - 0.3 mg