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Chili With Vegetables And Bulgur chili, tex-mex, mushrooms, beans, low-fat 1/4 cup water 1/2 cup chopped onion 2 cloves garlic 1/2 cup sliced mushrooms 1 cup chopped green bell pepper 1 tablespoon chili powder 1 teaspoon ground cumin 3 1/2 cup chopped tomatoes (canned or 1 fresh) 1/2 cup yellow squash, diced 2 cup cooked or canned beans (i 1 use pintos) - drained and 1 rinsed 1/2 cup bulgur (i usually throw in 1 about_3/4_to_1_cup) Heat water in large nonstick saucepan over medium heat. Add onion and garlic. Cook and stir for 5 minutes, adding more water if necessary. Add mushrooms, green pepper, chili powder, cumin, tomatoes and squash. Cover and simmer for 15 minutes. Add beans and bulgur. Cover and cook until warmed through. Source: From 500 Fat-- Free Recipes Posted by alstern@mmm.com to the Fat- Free Digest [Volume 17 Issue 11] Apr. 12, 1995. Individual recipes copyrighted by originator. FAT- Free Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk. 1.80á Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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