| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Chili, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 | Onion | |
| 1 | Celery stalk, chop fine | |
| 1 | Carrot, chop fine | |
| 2 | Garlic, minced | |
| 4 1/2 | c | Water |
| 1 | Tomato paste | |
| 1 | t | Chili powder |
| 1 | t | Cinnamon |
| 1 | t | Salt |
| 1/2 | t | Paprika |
| 1/2 | t | Black pepper |
| 1/2 | t | Oregano |
| 1/2 | t | Cumin |
| 1/4 | t | Allspice, ground |
| 1/4 | t | Cloves |
| 1/4 | t | Nutmeg |
| 1 | Bay leaf | |
| 1/3 | c | Bulgar wheat |
INSTRUCTIONS
In a heavy saucepan, saute onion, celery, and carrot (I use bassmatic vinegar). Stir in garlic and cook another minute. Add water, tomato paste and spices. Bring to a boil, reduce heat and simmer 30 min. Add bulgar wheat and cook another 30 min. Add more water if necessary. Remove bay leaf before serving. Serving suggestions: on spaghetti topped with chili and ff cheddar cheese, onions and/ or pinto beans. You could add other vegetables such as zucchini, peppers or onions, and top with yogurt. Purists demand oyster crackers.(not low fat) Mary M Loos <loos@sed.psrw.com Posted on NVN by RCROCKETT Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Oct 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 3755.3mg
Potassium: 2064.8mg
Carbohydrates: 51.2g
Fiber: 12.8g
Sugar: 26g
Protein: 10g