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Name: Chili with Vegetables and Bulgur
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Garlic; Use pintos) - drained and; 1/2 c Onions chopped; 3 1/2 c Chopped tomatoes (canned or; About_3/4_to_1_cup); 1/2 c Bulgur (I usually throw in; 1/4 c Water; Fresh); 1/2 c Mushrooms sliced; 1 tb Chili powder; 1/2 c Yellow squash, diced; 2 c Cooked or canned beans (I; 1 ts Ground cumin; Rinsed; 1 c Chopped green bell pepper

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INGREDIENTS

2 Garlic
Use pintos) - drained and
1/2 c Onions ; chopped
3 1/2 c Chopped tomatoes (canned or
About_3/4_to_1_cup)
1/2 c Bulgur (I usually throw in
1/4 c Water
Fresh)
1/2 c Mushrooms ; sliced
1 tb Chili powder
1/2 c Yellow squash, diced
2 c Cooked or canned beans (I
1 ts Ground cumin
Rinsed
1 c Chopped green bell pepper

Servings

INSTRUCTIONS

Heat water in large nonstick saucepan over medium heat. Add onion and garlic. Cook and stir for 5 minutes, adding more water if necessary. Add mushrooms, green pepper, chili powder, cumin, tomatoes and squash. Cover and simmer for 15 minutes. Add beans and bulgur. Cover and cook until warmed through. Source: From 500 Fat-free Recipes Posted by alstern@mmm.com to the Fatfree Digest [Volume 17 Issue 11] Apr. 12, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Chili with Vegetables and Bulgur

2 Garlic
 Use pintos) - drained and
1/2 c Onions chopped
3 1/2 c Chopped tomatoes (canned or
 About_3/4_to_1_cup)
1/2 c Bulgur (I usually throw in
1/4 c Water
 Fresh)
1/2 c Mushrooms sliced
1 tb Chili powder
1/2 c Yellow squash, diced
2 c Cooked or canned beans (I
1 ts Ground cumin
 Rinsed
1 c Chopped green bell pepper

Heat water in large nonstick saucepan over medium heat.  Add onion and  garlic.  Cook and stir for 5 minutes, adding more water if necessary.    Add mushrooms, green pepper, chili powder, cumin, tomatoes and squash.  Cover and simmer for 15 minutes.    Add beans and bulgur.  Cover and cook until warmed through.    Source: From 500 Fat-free Recipes    Posted by alstern@mmm.com to the Fatfree Digest [Volume 17 Issue 11] Apr.  12, 1995.    Individual recipes copyrighted by originator. FATFREE Recipe collections  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen  Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.    1.80?    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (304g)
Recipe Makes: 1 Servings

Calories: 119
Calories from Fat: 24 (20%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 97.2mg		3 %
Potassium 727.6mg		19 %
Total Carbohydrate 23.7g		7 %
	Dietary Fiber 7.4g	29 %
	Sugars, other 16.4g
Protein 5.4g		8 %
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.

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Calories per serving: 119

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