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SOAK bulgur for 20 to 30 minutes in 2 cups boiling water. BROTH: use chicken or vegetable, homemade or canned. Heat the oil in a 6-quart Dutch oven. Add the onions, carrots, and the red and green bell peppers and cook over medium heat for 5 to 8 minutes. Add the black beans, bulghur, tomatoes, chicken stock, chili powder, cumin, coriander, and cayenne pepper. Bring to the boil, reduce the heat, and simmer for 30 to 45 minutes, until thickened. Season to taste with salt and pepper. Serve in bowls with yogurt, green onions, and grated cheese as condiments for topping the chili. Yield: 8 to 10 servings [patH mcRecipe] Recipe By : Nathalie Dupree Cooks (1996) TVFN Posted to MC-Recipe Digest V1 #243 Date: Sat, 12 Oct 1996 20:19:43 -0700 (PDT) From: patH
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 75 (71%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 15.6mg||5 %|
|Sodium 159.3mg||5 %|
|Potassium 162.1mg||4 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 2.7g|
|Protein 5.1g||7 %|
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Calories per serving: 106
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