Vegetarian Chili

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Yield: 8 cups
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 fresh mushrooms, sliced; 1 cup corn, 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; 1/2 cup bulgur, uncooked; 1/2 cup water; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 cup cheddar cheese, grated (low fat)

Notes Cooking for a Crowd?

Recipe Notes

Use kidney or black beans instead of pinto beans.
One large ear of corn makes about 1 cup of cut corn.
Top with light sour cream.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

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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

fresh mushrooms, sliced

1 cup

corn, 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

1⁄2 cup

bulgur, uncooked

1⁄2 cup

water

1 teaspoon

dried oregano

1 teaspoon

ground cumin

1 teaspoon

chili powder

1 cup

cheddar cheese, grated (low fat)

Directions

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

Notes

Use kidney or black beans instead of pinto beans.
One large ear of corn makes about 1 cup of cut corn.
Top with light sour cream.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.