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Chunky Vegetable Chili

Yield 7 (1 1/2-cup) servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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