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A pot of possibilities

Vegetarian chili is one of my favorite healthy dinners to make for my family. I got this recipe from a book my nutritionist, Katherine Tallmadge, R.D., wrote: Diet Simple: 192 Mental Tricks, Substitutions, Habits & Inspirations. It's easy to whip up and can also be used as a filling in a soft taco or sloppy joe.

Chili Non Carne

Serves 4

1/2 cup water
1/2 cup bulgur
1 tablespoon olive oil
1 large onion, chopped
3 large garlic cloves, minced
3 tablespoons chili powder
1 large fresh green pepper, chopped
1 28-ounce can Italian plum tomatoes, chopped, including the liquid
1 16-ounce can kidney or black beans
1 jalepeno pepper, seeded and chopped

  • Bring water to a boil and add the bulgur. Reduce heat to simmer and cook for 15 minutes.
  • Meanwhile, heat olive oil in a large pot over low heat. Sauté the onions and garlic until soft, about 15 minutes. Add chile powder and sauté for a few more minutes, and then green pepper; cook for 5 minutes.
  • Stir in tomatoes, beans, jalapeno, and bulgur. Simmer slowly over low heat for 5 minutes.

 

Nutrition score per serving: 320 calories, 7 g fat, 1 g saturated fat, 13 g fiber, 730 mg sodium

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