Mexican Meatless Chili
Category | Subcategory | Source |
---|---|---|
Vegetables | Other | P. 263, The Women Cookbook |
Ingredients
- 1 C. chopped onion
- 1 C. chopped green bell pepper
- 1 Tbsp vegetable oil
- 1 Tbsp minced fresh garlic
- 2 can (16 o.z.) Pinto Beans
- 2 can (14.5 o.z.) Stewed Tomatoes
- 1 can 8 o.z. Tomato sauce
- 1 can 6 o.z. Tomato paste
- 2/3 Cup Bulgur
- 1/2 Cup water
- 1 can 4 o.z. Chopped green
- chilies
- 1 1/2 Tbsp chili powder
- 1 tsp ground cumin
- 1/4 tsp crushed hot red pepper
- chopped onions
- bell pepper
- shredded Jack cheese
- sour cream
- plain low fat yogurt
Directions
- In a 3 qt. microwave safe casserole, combine the onion, green pepper,
- oil, and garlic. Stir the mix, cover with the lid or vented plastic
- wrap. Microwave on high for 4 to 5 minutes or until the vegetables
- are crisp tender.
- Stir in the remaining ingredients except the toppings, cover in
- microwave on high for 25 to 30 minutes, stirring once until the
- bulgur is tender and the chili is bubbly.
- Remove the casserole from the microwave. Stir again, cover and let
- stand on a heat proof surface for 10 minutes. Serve the toppings
- along side. Serves 6.