Try this Three Bean Chili with Bulgur recipe, or contribute your own.
Suggest a better descriptionIn a skillet, heat oil over medium heat.
Add onions, carrots, celery and cook, stiring until softened about 7 minutes.
Add Garlic, chili powder, oregano, cumin seeds, salt and peppercorns and cook, stirring for 1 minute.
Add tomatoes with juice, and bring to boil, breaking up with a spoon.
Place mushrooms in cooker pour mixture over it.
Add vegetable stock, white and red kidney beans and chickpeas and stir to combine.
Cover and cook for 8 to 10 hours on low or on high for 4 to 5 hours, until mixture is hot and bubbling.
Stir in jalapeno pepper and bulgur. Cover and cook until bulgur absorbs liquid and is tender, about 30 minutes .
Serve Hot.
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Serving Size: 1 Serving (587g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 237 | ||
Calories from Fat: 17 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 2478.9mg | 85 % | |
Potassium 509.6mg | 13 % | |
Total Carbohydrate 48.3g | 14 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 37.6g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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