Chunky Vegetable Chili

Oxmoor House
7 (1 1/2-cup) servings.

Ingredients

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4 1/2 cups canned no-salt-added chicken broth, undiluted and divided
3/4 cup bulgur, uncooked
Vegetable cooking spray
2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped green pepper
2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 1/2 cups water
2 (14 1/2-ounce) cans no-salt-added stewed tomatoes
1 (15-ounce) can no-salt-added pinto beans, drained
1/4 cup no-salt-added tomato paste
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 cups peeled, diced potato

Preparation

Bring 1 cup chicken broth to a boil in a medium saucepan; add bulgur. Cover and let stand 10 minutes or until liquid is absorbed.

Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 3 ingredients; saute until tender. Add bulgur, remaining 3 1/2 cups chicken broth, water, and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 hour and 10 minutes or until thickened.

Created date

August 2009

Nutritional Information

Calories 268
Caloriesfromfat 8 %
Fat 2.5 g
Satfat 0.4 g
Monofat 1.2 g
Polyfat 0.7 g
Protein 12 g
Carbohydrate 51.1 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 225 mg
Calcium 0.0 mg