Spicy Two-Bean Vegetarian Chili

Yield: 6 servings

Prep Time: 15 min

Cook Time: 35 min

Spicy Two- Bean Vegetarian Chili


2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, peeled and thinly sliced
1 medium red bell pepper, seeded and chopped
3 large jalapeño chilies, seeded and minced (about 4 1/2 tablespoons)
One 28-ounce can crushed tomatoes with added puree
3 cups water
Two 15-ounce cans kidney beans, rinsed and drained
1/2 cup bulgur
2 tablespoons white wine vinegar
5 cloves garlic, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon


1. Heat olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add all remaining ingredients.

2. Bring to a boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes.

3. Ladle chili into bowls and serve.


*Bulgur is also called "cracked wheat." It's available at most supermarkets and natural food stores.

Nutritional Information per serving:
Serving size: 1/6th of the recipe
Calories per serving: 267
Fat per serving: 6g
Saturated Fat per serving: .85g
Sugar per serving: 7g
Fiber per serving: 15.5g
Protein per serving: 11.5g
Cholesterol per serving: 0mg
Carbohydrates per serving: 45.5g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 6.5

Source: RecipeGirl.com (via Bon Appetit)

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