Dinner

Vegan Chili is for Dinner.

Vegan Chili takes 20 minutes to prepare.

Vegan Chili takes 45 minutes to cook.

Vegan Chili makes 10 servings.

The ingredients for Vegan Chili are:

Yellow Peppers 2 pepper, large - or any type of bell pepper, chopped
Onions, raw, 2 large, chopped
Zucchini, baby, 3 large, sliced into 3/4 inch thick half moons
Poblano Peppers 2 chopped
Carrot, 1 large, diced
Stewed Tomatoes, Canned, No salt, 1 28 oz can crushed
Pacific Natural Foods Organic Low Sodium Vegetable Broth, 4 cup
Bulgur, dry, 1 cup
Water, tap, 5 cup
*Safflower Oil 4 tbsp
Salt, 1 tsp
*Cumin seed, 1 tsp
*Onion powder, 1 tbsp
Cilantro, dried, 2 tbsp
Dried Ground Ancho Chilies, 2 tsp - add more for heat

Here is how you make Vegan Chili:

Heat 3 tbsp safflower oil, sautee vegetables in batches. Start with onions and carrot and poblanos - sautee until onions are translucent, set aside. Sautee bell peppers and zucchini just until tender, set aside. Heat remaining oil, add cumin, onion powder and ground chili toast. Deglaze pan with a little vegetable broth. Add back sauteed vegetables, crushed tomatoes, remaining stock, 2 cups water and dried cilantro. Simmer until thickened and bubbly. While vegetables are simmering, add 3 cups boiling water to 1 cup dry bulgar. Let stand for 20 minutes or until tender. Drain any excess water.Add bulgar to the chili and simmer for an additional 10 minutes. Serve.Serving Size: makes 10 1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user PSYMONETTA.

The nutritional information for Vegan Chili is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 150.0

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 326.8 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 5.1 g
• Protein: 3.2 g

The dietary needs meet for Vegan Chili is Vegan