EatSmarter exclusive recipe

Vegetarian Chiliwith Bulgur and Cilantro

Vegetarian Chili - Vegetarian Chili - Vegetarian Chili: Hot satisfying dish for fans of meatless mains
279 kcal
Vegetarian Chili - Vegetarian Chili: Hot satisfying dish for fans of meatless mains

(0)

Difficulty:easy
Preparation:35 min
Ready in:70 min
Low-sugar
Low-fat
Vegetarian
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories279 kcal(14%)
Protein12 g(24%)
Fat6 g(8%)
Carbohydrates40 g(15%)
Added Sugar0 g(0%)
Roughage13 g(43%)

Recipe Development: EAT SMARTER

Ingredients

For servings

9 ouncesBulgur
1 ⅞ cupsTomato juice
4 ½Onion
4 ½large Garlic clove
4 ½small Carrots (each 60 grams)
7 ½ ouncesButton mushrooms
3Bell pepper (1 red, 1 yellow)
3 ouncesSun-dried tomatoes (in oil)
3 tablespoonsOlive oil
3 teaspoonsChili powder
1 ½ tablespoonsground Cumin seeds
4 ½ tablespoonsTomato paste
2 ⅝ cupsVegetable broth
3 poundspeeled Tomatoes (canned)
22 ½ ouncesKidney beans (canned)
22 ½ ouncesWhite beans (canned)
1 ½ bunchesCilantro
6 ouncesSour cream
Salt
Pepper
Cayenne pepper
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Kitchen Utensils

1 Pot, 1 Small pot, 1 Bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Can opener

Directions

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1 Put bulgur in a bowl. Boil tomato juice in a small saucepan. Pour over bulgur, mix, cover with a lid and let soak for 20 minutes.
2 Meanwhile, peel and finely chop the onions and garlic.
3 Trim carrots, rinse, peel and finely chop. Trim mushrooms and chop finely.
4 Halve the bell peppers, remove seeds, rinse and finely chop. Drain sun-dried tomatoes and finely dice.
5 Heat oil in a pot. Sauté onions and garlic until translucent.
6 Add carrots and mushrooms and sauté for about 3 minutes while stirring.
7 Stir in chili powder, cumin and tomato paste and sauté briefly. Add vegetable broth.
8 Chop peeled tomatoes with a knife directly in the can and also add to the pot. Stir in sun-dried tomatoes, bulgur and diced peppers. Bring to a boil and then cook over low heat, stirring frequently, about 15 minutes.
9 Put kidney beans and white beans in a sieve, rinse under running water and drain.
10 Add both types of beans to the pot, gently stir in and cook the chili. Season with cayenne pepper and salt.
11 Rinse cilantro, shake dry, pluck leaves and chop. Stir the sour cream directly into the chili and sprinkle with cilantro or place in bowls to serve alongside the chili. Season with salt and pepper and serve.
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