Entrees
Veggie Chili – 12 Servings
Makes 12 serving
Veggie Chili – 12 Servings
Makes 12 serving
carb. 42g
pro. 8g
fat 4g
sat. fat 1g
chol. 0mg
sod. 118mg
calc. 73mg
fiber 10 g
Ingredients
2 tablespoons vegetable oil 1½ cups chopped onion 1½ tablespoons chopped garlic 2 jalapeño peppers, seeded and finely chopped 2 tablespoons chili powder 1½ teaspoons cumin 1 teaspoon coriander 1 teaspoon oregano 1 teaspoon kosher salt 2 red bell peppers, cored, seeded and cut in ½ inch pieces 2 green bell peppers, cored, seeded and cut in ½ 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
Preparation
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.
