Red, Gold, Black And Green Chili
This is one of our favorite chili
recipes, adapted slightly to be fatfree. In my opinion, it makes more than
4 servings-- consider them 4 big servings!
Recipe By :adapted by Susan Voisin from Moosewood Restaurant Cooks at Home
Serving Size : 4 Preparation Time :0:35
1/2
Cup Bulgur
1/2
Cup Hot Water
3
Cups Canned Tomatoes -- undrained
3 Tablespoons Water
3
Cups Chopped Onions
3
Cloves Garlic -- minced
1 Teaspoon
Ground Cumin
1 Teaspoon
Chili Powder
1 Tablespoon
Tabasco Sauce
2
Green Bell Peppers -- chopped
2
Cups Fresh Or Frozen Corn
1 1/2 Cups
Black Beans, Cooked -- drained
1 1/2 Cups
Red kidney beans, cooked -- drained
Salt To Taste
Place the bulgur, hot water and about a cup of the juice from the canned
tomatoes in a small saucepan. Cover and bring to a boil on high heat, then lower
the heat and simmer gently.
While the bulgur cooks, heat the 3 tbsp. water in a large saucepan. Sauté the
onions, garlic, cumin and chili powder, and Tabasco. When the onions are soft,
stir in the bell peppers and sauté for 2 to 3 minutes more. Chop the tomatoes
right in the can and add them to the pan. Stir in the corn and the beans, and
heat thoroughly on low heat. Taste the bulgur. When it is cooked but still
chewy, add it to the pan with its liquid. Cover and simmer for a few minutes for
the flavors to meld. Add salt to taste.
Per serving: 399 Calories (kcal); 2g Total Fat; (4% calories from fat); 20g
Protein; 83g Carbohydrate; 0mg Cholesterol; 307mg Sodium Food Exchanges: 4
Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
For another adaptation of this recipe,
check out the Fatfree Vegan Kitchen blog
entry
fatfreevegan.com
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