Vegetarian Chili

Notes

Use kidney or black beans instead of pinto beans.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 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.

Video

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Ingredients

2 teaspoons vegetable oil

2 cloves garlic, minced or 1/2 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 ounce) pinto beans, drained and rinsed

1 can (8 ounce) tomato sauce

1 can (14.5 ounce) stewed tomatoes (with juice)

½ cup bulgur, uncooked

1 cup water

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon chili powder

1 cup grated cheddar cheese

Wash hands with soap and water.
Heat oil in large skillet over medium-high heat (350 degrees F in an electric skillet).
Add garlic, onion, pepper and mushrooms; saute until tender, 6 to 8 minutes.
Add remaining ingredients except cheese.
Reduce heat to low, cover the skillet and cook until bulgur is soft, 10 to 15 minutes.
Sprinkle with grated cheese and serve.
Refrigerate leftovers within 2 hours.

Use kidney or black beans instead of pinto beans.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 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.