Kitchen Guy's
Spicy Vegetable Chili

Here's the Stroke Awareness recipe
you saw on May 12, 2005

 Contact Chef Jim Gray

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Here's what you need:

1 Tbsp. olive oil ½ cup dry bulgur wheat
1 ½ cup chopped onion
2 14.5 oz. cans low sodium diced tomatoes
1 cup chopped green bell pepper
1 10.75 oz. can tomato puree
1 cup chopped button mushrooms
1 cup frozen corn kernels

3 Tbsp. jalapeño, minced
1 16 oz. can canellini beans, rinsed and drained
2 Tbsp. chili powder
1 16 oz. can red beans, rinsed and drained
1 Tbsp. dried oregano
1 tsp. cumin
2 cups water


Here's how to make it:

Heat oil in a Dutch oven over medium high heat. Add onion, green pepper, mushrooms, jalapeño, chili powder, oregano and cumin. Sauté 3 minutes. Stir in water and bulgur wheat, diced tomatoes and tomato puree. Bring to a boil, then reduce heat to a simmer for 30 minutes. Stir in corn and beans and cook 5 minutes longer.

Send your questions and comments to me at chefjim@kitchenguy.biz

Nutrition Information:

Total Fat: 3 g Saturated Fat: 0 g

Cholesterol: 0 g Sodium: 503 mg

Carbohydrates: 67 g Fiber 5 g

Protein: 18 g Calories: 376