Vegetarian Chili

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.
No oregano? Try chopped cilantro.

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 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

½ cup bulgur, uncooked

½ cup water

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon chili powder

1 cup cheddar cheese, grated (low fat)

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.

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.
No oregano? Try chopped cilantro.