Vegetarian

Spicy Non-Soy Veg Chili is for Dinner.

Spicy Non-Soy Veg Chili takes 30 minutes to prepare.

Spicy Non-Soy Veg Chili takes 30 minutes to cook.

Spicy Non-Soy Veg Chili makes 8 servings.

The ingredients for Spicy Non-Soy Veg Chili are:

1 tablespoon olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded, chopped
3 large jalape?o chilies, seeded, minced (about 4 1/2 tablespoons)
1 28-ounce can crushed tomatoes with added puree
3 cups water
1 Cup White Beans
1 19-ounce can chick peas, rinsed, drained
1 19-ounce can Mixed beans, rinsed, drained
1 19-ounce can kidney beans, rinsed, drained
1/2 cup bulgur
2 tablespoons white wine vinegar
5 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon

Here is how you make Spicy Non-Soy Veg Chili:

Heat 1 tablespoon olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalape?os and saut? until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve. Serving Size: 8 Servings 268.6 Calories each with 11.7grams of FibreNumber of Servings: 8Recipe submitted by SparkPeople user STILLPOINT.

The nutritional information for Spicy Non-Soy Veg Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 268.6

• Total Fat: 3.5 g
• Cholesterol: 0.0 mg
• Sodium: 219.3 mg
• Total Carbs: 37.2 g
• Dietary Fiber: 11.7 g
• Protein: 8.1 g

The dietary needs meet for Spicy Non-Soy Veg Chili is Vegetarian