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Veggie Chili – 12 Servings

Ingredients

2 tablespoons vegetable oil
1-1/2 cups chopped onion
1-1/2 tablespoons chopped garlic
2 jalapeño peppers, seeded and finely chopped
2 tablespoons chili powder
1-1/2 teaspoons cumin
1 teaspoon coriander
1 teaspoon oregano
1 teaspoon kosher salt
2 red bell peppers, cored, seeded and cut in 1/2 inch pieces
2 green bell peppers, cored, seeded and cut in 1/2 inch pieces
2 cups diced zucchini (2 small)
2 cups cut corn (15 ounce bag frozen, thawed)
2 cans (14 ounce) diced tomatoes, juices drained
1 can (15 ounce) black beans, drained
1 can (15 ounce) white beans, drained
1 cup bulgur (cracked wheat)
3 cups vegetable stock
1 tablespoon red wine vinegar


Instructions

Preheat the Cuisinart™ Electric Skillet to 200°F; add vegetable oil and stir to coat surface. Sauté onion, uncovered, 2 minutes. Cover and cook for
2 minutes. Add garlic and jalapeños, cover and cook 1 minute.Add chili powder, cumin, coriander, oregano and salt; stir seasonings to coat onion mixture thoroughly. Add red and green bell peppers, zucchini, corn, tomatoes, black and white beans and bulgur. Stir to combine. Add vegetable stock and vinegar; stir. Cover Skillet. Cook until bulgur is tender, stirring occasionally, about 20 more minutes.

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Servings

Makes 12 serving

Nutritional Information
Per Serving

Nutritional information per serving: Calories 225 (16% from fat) • carb. 42g • pro. 8g • fat 4g • sat. fat 1g • chol. 0mg • sod. 118mg • calc. 73mg • fiber 10 g


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