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Five Star Vegetable Chili Recipe

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    Source: www.ifood.tvReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, H, C, P
    MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Olive oil 1 Teaspoon

    2. Onion 1 , chopped

    3. Green pepper 1 , chopped

    4. Garlic 2 Clove (5gm) , minced

    5. Jalapeno pepper 1 To taste , minced

    6. Dried oregano 1 Tablespoon

    7. Chili powder 2 Teaspoon

    8. Ground cumin 1 Teaspoon

    9. Ground coriander 1 Teaspoon

    10. Ground red pepper 1/4 Teaspoon

    11. Salt 1 Can (10oz)

    12. Water 2 Cup (16 tbs)

    13. Sugar 2 Teaspoon

    14. Bulgur 1/2 Cup (16 tbs)

    15. Cannellini beans 1 Can (10oz) , drained, rinsed

    16. Kidney beans 1 Can (10oz) , drained, rinsed

    Instructions Jump to Ingredients ↑

    1. Directions Warm the oil in a Dutch oven over medium heat.

    2. Add the onions and green peppers.

    3. Cook, stirring occasionally, for 5 minutes, or until softened.

    4. Add the garlic and jalapeno peppers.

    5. Cook for 2 minutes, or until the vegetables are tender.

    6. Warm a small no-stick skillet over medium-high heat.

    7. Add the oregano, chili powder, cumin, coriander, and red pepper.

    8. Stir for 1 to 2 minutes, or until fragrant.

    9. Add to the vegetable mixture.

    10. Add the tomatoes (with juice), tomato sauce, water, and sugar.

    11. Increase the heat to medium-high and cook, stirring occasionally, for 5 minutes.

    12. Stir in the bulgur, cannellini beans, and kidney beans.

    13. Reduce the heat to medium and cook for 15 minutes, or until thickened.

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