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| Vegetarian Chili |
Hits: 506 |
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| Date Added: |
February 29, 2008 |
| Calories: |
44 |
| Serves: |
8 |
| Prep. Time: |
0:00 |
| Category: |
Soups / Stews, Vegetarian |
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| Ingredients: |
4 teaspoons olive oil
3 onions
1 can no-salt-added crushed tomatoes - (28 oz)
2 cups low-sodium vegetable broth
1 1/2 cups bulgur (cracked wheat)
1 can red kidney beans - (19 oz)
1 can cannellini beans - (19 oz)
2 cups fresh or thawed frozen corn kernels
1 green bell pepper
4 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
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| Directions: one line for each direction. When saved the lines will be numbered. |
- In a large nonstick saucepan or Dutch oven, heat the oil. Add the onions and cook, stirring as needed, until softened, about 5 minutes.
- Stir in the tomatoes, broth and bulgur; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the bulgur is tender, about 10 minutes.
- Add the kidney beans, cannellini beans, corn, bell pepper, chili powder, salt and cayenne; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until heated through and slightly thickened, about 10 minutes.
- This recipe yields 8 servings.
- Per Serving: 285 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 359 mg Sodium, 52 g Total Carbohydrate, 13 g Dietary Fiber, 13 g Protein, 77 mg Calcium.
- Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milk, 1 Fat.
- Points Per Serving: 3.
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| Nutrition Facts |
| Servings Per Recipe: 8 |
| Amount Per Serving |
| Calories: 44 |
Calories from Fat 49.0% |
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| Total Fat |
3g |
| Cholesterol |
0mg |
| Sodium |
147mg |
| Carbohydrate |
5g |
| Dietary Fiber |
1g |
| Protein |
1g |
| Points 1 |
| Exchanges: 0 Grain(Starch) |
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| Rating: (1) |
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Added On: February 29, 2008 |
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| * "Simply the Best: 250 Prizewinning Family Recipes" by Weight Watchers |
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