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Name: Minnesota Winter Chili
Prep time: 30 min
Total time: 45 min
Yield: 10
Cuisine: not set
Ingredients: 2 tablespoons Coconut oil or olive oil; 2 Garlic cloves; 1 cup Onion Finely chopped; 8-10 Medium mushrooms Finely chopped; 1/2 cup Green bell pepper finely chopped; 1/2 cup Red bell pepper finely chopped; 1/2 cup Carrot finely chopped; 1 Jalapeno pepper seeded and minced (optional); 1 cup frozen corn kernels; 1 teaspoon Ground cumin; 1/2 teaspoon Ground Coriander; 2 tablespoons Chili powder; 2 teaspoons Sea Salt; 1/2 teaspoon Black pepper; 1 28-ounce can Diced tomatoes; 1 15-ounce can Tomato puree; 1 15-ounce can Kidney beans Drained; 1 15-ounce can Black beans Drained; 1 15-ounce can Red beans; 2 1/2 cups Water; 1/2 cup Dry bulgur wheat; Hot sauce or cayenne pepper optional; 1/4 cup Fresh Cilantro Minced- for garnish

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INGREDIENTS

2 tablespoons Coconut oil or olive oil
2 Garlic cloves
1 cup Onion ; Finely chopped
8-10 Medium mushrooms ; Finely chopped
1/2 cup Green bell pepper ; finely chopped
1/2 cup Red bell pepper ; finely chopped
1/2 cup Carrot ; finely chopped
1 Jalapeno pepper ; seeded and minced (optional)
1 cup frozen corn kernels
1 teaspoon Ground cumin
1/2 teaspoon Ground Coriander
2 tablespoons Chili powder
2 teaspoons Sea Salt
1/2 teaspoon Black pepper
1 28-ounce can Diced tomatoes
1 15-ounce can Tomato puree
1 15-ounce can Kidney beans ; Drained
1 15-ounce can Black beans ; Drained
1 15-ounce can Red beans
2 1/2 cups Water
1/2 cup Dry bulgur wheat
Hot sauce or cayenne pepper ; optional
1/4 cup Fresh Cilantro ; Minced- for garnish

Servings

INSTRUCTIONS

Add the oil to a large pot. Saute the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few tablespoons of water if the veggies begin sticking to the pot. Add the remaining ingredients except the cilantro and simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20-30 minutes until the veggies are cooked through. Season with salt and, if more spice is desired, hot sauce or cayenne pepper to taste. Serve, sprinkled with the cilantro. Leftover chili freezes well.

NOTES

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Minnesota Winter Chili

2 tablespoons Coconut oil or olive oil 
2  Garlic cloves 
1  cup Onion Finely chopped
8-10   Medium mushrooms Finely chopped
1/2 cup  Green bell pepper finely chopped
1/2  cup Red bell pepper finely chopped
1/2 cup Carrot finely chopped
1  Jalapeno pepper seeded and minced (optional)
1 cup frozen corn kernels 
1 teaspoon Ground cumin 
1/2 teaspoon Ground Coriander 
2 tablespoons Chili powder 
2 teaspoons Sea Salt 
1/2 teaspoon Black pepper 
1 28-ounce can  Diced tomatoes 
1 15-ounce can Tomato puree 
1 15-ounce can  Kidney beans Drained
1 15-ounce can  Black beans Drained
1 15-ounce can Red beans 
2 1/2 cups Water 
1/2 cup Dry bulgur wheat 
  Hot sauce or cayenne pepper optional
1/4 cup Fresh Cilantro Minced- for garnish

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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 10 Servings

Calories: 119
Calories from Fat: 7 (6%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 646.1mg		22 %
Potassium 333mg		9 %
Total Carbohydrate 23.9g		7 %
	Dietary Fiber 7g	28 %
	Sugars, other 16.9g
Protein 6g		9 %
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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