Dinner

Fireside Veggie chili is for Dinner.

Fireside Veggie chili takes 20 minutes to prepare.

Fireside Veggie chili takes 45 minutes to cook.

Fireside Veggie chili makes 8 servings.

The ingredients for Fireside Veggie chili are:

1 can black beans
1 can cannelini beans
(you could also use pinto, kidney, etc., this is just what I had on hand)
2 T olive oil
2 medium onions, chopped
4 cloves garlic, chopped
3 stalks celery, chopped
4 carrots, shredded
1 green pepper (I didn't have one, so I left it out)
**I've also added other veggies, based on what I had on hand - zucchini, eggplant, etc
1 c raw bulger wheat
2 T cumin
1 T coriander
1 t basil
1 t oregano
1 t paprika
(I don't use chili powder, but the original recipe calls for it, so you could certainly use it)
1 24 oz bottle Organic Strained Tomatoes (Bionaturae brand) - see my post why I don't use canned
1 T tomato paste
1 c water
salt and pepper to taste

Optional garnishes:
shredded sharp cheddar
strained plain yogurt (use a coffee filter and a strainer) or sour cream
tortilla chips - A great way to use those broken pieces in the bottom of the tortilla chip bag
onion
hot sauce
avocado
shredded lettuce

Here is how you make Fireside Veggie chili:

In a large, deep saute pan or dutch oven, saute onion, garlic, celery, carrots and pepper in olive oil until tender. Add spices, herbs, bulger and water. Mix well. Drain beans, but don't rinse. Add beans to pan along with tomatoes and paste. Simmer 45 minutes. May need to add more water and tomato paste, depending on your preference as to the thickness of the chili. Number of Servings: 8Recipe submitted by SparkPeople user NATDIABETIC.

The nutritional information for Fireside Veggie chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 328.5

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 641.6 mg
• Total Carbs: 58.9 g
• Dietary Fiber: 18.2 g
• Protein: 10.8 g

The dietary needs meet for Fireside Veggie chili is Vegetarian