Spicy Garden Chili

Name: Spicy Garden Chili
Yield: 9 servings (serving size: 1 cup chili, 1 tablespoon monterey jack cheese, 1 tablespoon cheddar cheese and 1 tablespoon sour cream)
Ingredients: 1 tablespoon olive oil; 1 ½ cups chopped onion; 1 cup chopped green bell pepper; 1 cup chopped mushrooms; 3 tablespoons minced seeded jalapeño pepper; 2 tablespoons chili powder; 2 tablespoons chopped fresh oregano; 1 teaspoon ground cumin; 2 cups water; ½ cup uncooked bulgur or cracked wheat; 2 (14.5-ounce) cans diced tomatoes, undrained; 1 (10 3/4-ounce) can tomato purée; 1 cup frozen whole-kernel corn; 1 (16-ounce) can cannellini beans or other white beans, drained; 1 (16-ounce) can red beans, drained; 9 tablespoons (2 1/4 ounces) shredded Monterey Jack cheese with jalapeño peppers; 9 tablespoons (2 1/4 ounces) shredded reduced-fat sharp cheddar cheese; 9 tablespoons low-fat sour cream

1 Rating
1 Review

This is best made the day of the party. It thickens over time because the bulgur absorbs some of the liquid. If the chili gets too thick, reheat over medium heat, adding water for desired consistency.

By Jim Thorton

Recipe by Cooking Light October 1998

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Spicy Garden Chili

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Spicy Garden Chili

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Spicy Garden Chili