Vegetarian Chili

Now that it’s finaly cooling off in Texas, I’m not only in the baking mood, but I’m also now in the chili-making mood!

As much as I love a good meat-filled chili, I also love this vegetarian version! When I was given this recipe by my friend Kaytie, she warned that even my most meat-loving friends would absolutely love this chili! And she was right!

Vegetarian Chili
Recipe from Kaytie
Makes 10 servings

1 tbsp olive oil
1 onion, chopped
3 carrots, peeled and diced
4 cloves of garlic, minced or pressed
2 small or 1 large yellow pepper, diced
1 (or more depending on preference) jalapeno pepper, seeded and diced
2 stalks of celery, diced
2 tbsp chili powder
1 28 oz can crushed tomatoes with basil
1 can black beans, undrained
1 can kidney beans, undrained
1 cup frozen corn
1 tsp dried cumin
1 ½ tsp dried oregano
1 ½ tsp dried basil
½ cup uncooked bulgur
2 Tbsp balsamic vinegar

Heat oil in a large pot. Add onions, carrots and garlic and sauté for 5 minutes. Add bell peppers, jalapeno peppers, celery and chili powder and cook another 6 minutes. Add tomatoes, beans and liquid, corn, and spices. Bring to a boil. Cover, lower heat and simmer for 20 minutes. Stir in bulgur. Cover and simmer another 25 minutes or until bulgur and veggies are soft, stirring occasionally to prevent sticking. Stir in vinegar.

Nutritional info:
Calories: 170.6
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 274.8 mg
Total Carbs: 32.8 g
Dietary Fiber: 9.9 g
Protein: 7.8 g