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Bulgur Chili main dish, chili, beans, vegetarian, vegan 1 tablespoon plus 1 t. olive oil 2 cloves garlic, chopped 1 cup chopped onions 1 cup chopped green pepper 2 cup sliced mushrooms 1 lb canned kidney beans, rinsed and dra; ined 8 oz can salt - Free tomato sauce 1 lb can tomatoes, chopped, undrained 1/2 cup bulgur, uncooked 1/2 cup water 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon chili powder Heat oil in a large nonstick skillet over medium heat. Add garlic, onions, green pepper, and mushrooms. Cook 10 minutes, or until vegetables are tender, stirring occasionally. Add remaining ingredients. Reduce heat to low, cover, and cook 15 minutes. Stir several times while cooking. Each serving provides: 274 cal 12 g protein 7 g fat 46 g carb 358 mg sod 0 mg chol From _Lean, Luscious and Meatless_ by Bobbie Hinman and Millie Snyder DEEANNE at 13:10 EDT ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125) From: Gail Shipp Date: 14 Mar 97 National Cooking Echo Ä Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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