Español Grow This

Vegetarian Chili

This kid-approved recipe is packed with veggies and beans, then topped with cheese.
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Kid friendly
Bowl of chili topped with shredded cheddar cheese.
Prep time: 15 minutes
Cook time: 30 minutes
Makes: 8 cups
Nutrition Facts: View label

Ingredients

2 teaspoons vegetable oil
2 cloves garlic, minced or ½ teaspoon garlic powder
1 medium onion, chopped
1 green bell pepper, chopped
2 cups sliced mushrooms
1 cup corn, fresh, frozen or canned and drained
1 can (15.5 ounces) pinto beans, drained and rinsed
1 can (8 ounces) tomato sauce
1 can (14.5 ounces) stewed tomatoes with juice
½ cup bulgur, uncooked
1 cup water
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili powder
¾ cup grated cheddar cheese

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. Heat oil in large skillet over medium-high heat (350 degrees F in an electric skillet).
  4. Add garlic, onion, pepper and mushrooms and sauté until tender, about 6 to 8 minutes.
  5. Add remaining ingredients except cheese.
  6. Reduce heat to low, cover the skillet and cook until bulgur is soft, 10 to 15 minutes.
  7. Sprinkle with grated cheese and serve.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Use kidney or black beans instead of pinto beans.
  • Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
  • One large ear of corn makes about 1 cup of cut corn.
  • Top with chopped cilantro, avocado, plain yogurt or any mix.
  • Add cayenne pepper or hot sauce if you like a spicy chili.
  • If you like a thinner chili, add more water at the end of step 5.

Comments

Submitted by healthnut23 on Wed, 12/14/2011 - 17:14

Good! Very filling!

You might also like...

Recipes A to Z (without photos)

Roasted Cauliflower
Bowl of slightly browned baked cauliflower.

Roasted Cauliflower

Garlic and onion flavor this roasted cauliflower topped with tangy cheese.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
4 cups
Kitchen Scraps Vegetable Broth
Pot full of water with vegetables and herbs.

Kitchen Scraps Vegetable Broth

Use leftover veggie scraps to make a delicious broth to use in soups or cooking beans and grains!
Prepare:
15 minutes
Cook:
40 minutes
Makes:
6 to 12 cups
Tasty Hamburger Skillet
Large bowl of Hamburger Skillet with a melty cheese topping.

Tasty Hamburger Skillet

Kid-approved, hearty recipe with beans, rice and topped with cheese.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
9 cups
Wheat Berry Salad
Bowl of wheat berries with a colorful vegetable mix.

Wheat Berry Salad

Whole grains and fresh vegetables make this salad filling and satisfying.
Prepare:
20 minutes
Cook:
60 minutes
Makes:
6 Cups
Fruit Salad
Footed dessert glasses filled with a fruit mix coated in yogurt.

Fruit Salad

A favorite recipe by many of our educators, as it is so easily adaptable and tasty.
Prepare:
10 minutes
Makes:
5 cups
Slow Cooker Beans
Crock Pot with cooked red kidney beans.

Slow Cooker Beans

Making beans in the slow cooker is easy and can save you money. Season them the way you like and make enough to freeze for more easy meals.
Prepare:
5 minutes + 6 hours soaking
Cook:
4 to 6 hours
Makes:
6 cups