Vegetarian Chili

Recipe Ingredients

4 teaspoons	20ml	Olive oil
3		Onions - chopped
1		No-salt-added crushed tomatoes - (28 oz)
2 cups	474ml	Low-sodium vegetable broth
1 1/2 cups	355ml	Bulgur (cracked wheat)
1		Red kidney beans - (19 oz) - rinsed and drained
1		Cannellini beans - (19 oz) - rinsed and drained
2 cups	125g / 4.4oz	Fresh or thawed frozen corn kernels
1		Green bell pepper - seeded and chopped
4 teaspoons	20ml	Chili powder - or to taste
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper - or to taste

Recipe Instructions

In a large nonstick saucepan or Dutch oven, heat the oil. Add the onions and cook, stirring as needed, until softened, about 5 minutes.

Stir in the tomatoes, broth and bulgur; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the bulgur is tender, about 10 minutes.

Add the kidney beans, cannellini beans, corn, bell pepper, chili powder, salt and cayenne; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until heated through and slightly thickened, about 10 minutes.

This recipe yields 8 servings.

Per Serving: 285 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 359 mg Sodium, 52 g Total Carbohydrate, 13 g Dietary Fiber, 13 g Protein, 77 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milk, 1 Fat.

Points Per Serving: 3.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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