Chili
Ingredients:
1/2 medium onion, diced
1/4 medium green bell pepper, diced
1 medium carrot, peeled & diced
1 celery stalk, diced
6 mushrooms diced
1 cup water
1 16 oz can kidney beans, drained (or 1.5 cups cooked from dry)
1 16 oz can garbanzo beans, drained (or 1.5 cups cooked from dry)
1 – 14.5 oz can diced tomatoes
1/2 cup frozen corn
1/4 cup cooked bulgur
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cinnamon
1 teaspoon Marukan Seasoned Rice Vinegar (or your favorite vinegar)
1 teaspoon Molasses
Directions: Sauté onion in small amount of water until translucent. Add remaining ingredients and bring to boil. Reduce heat and simmer 45 minutes. 4 Servings.
potatolicious said,
February 10, 2009 at 6:45 am
This look great! I have been looking for a veggie chili that’s different from my sweet potato one, just for variety. I like the idea of bulgur – great texture. Thanks!
lethalouise said,
February 10, 2009 at 9:22 am
Hi Potatolicious,
Thanks for leaving me a note. I’m going to try a new chili power that I got from the Penzeys spice company when I make this today. This recipe is very mild, so if you like spice you could add your favorite heat source.
Letha