Vegetarian Chili
Want more from Genius Kitchen?
Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.
Learn More
“My dear friend Georgia is a wonderful cook who prepares healthy food. She was recently featured in our local newspaper in the cooking section. This is one of three recipes that she shared. She prepared this for our lunch group when we worked together. It's good, quick, and very healthy.”
Vegetarian Chili
1 recipe photo
READY IN:45mins |
SERVES:4 |
UNITS:Metric |
|
Ingredients Nutrition
- 59.14 ml vegetable stock
- 3 medium onions, chopped
- 1 carrot, chopped
- 14.79 ml jalapeno, minced (fresh or canned)
- 2 garlic cloves, minced
- 19.71 ml chili powder
- 4.92 ml cumin, ground
- 793.78 g can diced tomatoes, with their juice
- 425.24 g can diced tomatoes, with their juice
- 4.92 ml brown sugar
- 2 (850.48 g) can red kidney beans, rinsed and drained
- 78.78 ml bulgur (fine or medium grain)
- 118.29 ml plain yogurt, non-fat
- 78.78 ml scallion, chopped
- 59.14 ml cilantro, chopped
Directions
- In a dutch oven, over medium heat, add the vegetable stock, onions, carrot, jalapeno, garlic, chili powder and cumin.
- Cover and simmer 5 - 7 minutes, or until the onions and carrots are soft.
- Add the tomatoes (with their juices) and the brown sugar; cover and cook for 5 minutes over high heat, stirring occasionally.
- Reduce the heat to low; stir in the beans and bulgur.
- Simmer the chili, uncoverd, for 15 minutes, stirring occasionally.
- Serve garnished with yogurt, scallions, and cilantro.
get the genius kitchen app.
Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.
Learn More
Vegetarian Chili