Half-Hour Chili
You can never have too many main course recipes, so give Half-Hour Chili a try. This recipe makes 6 servings with 254 calories, 13g of protein, and 4g of fat each. For 98 cents per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. If you have brown sugar, chili powder, carrot, and a few other ingredients on hand, you can make it. 1108 people found this recipe to be delicious and satisfying. The Super Bowl will be even more special with this recipe. It is a very affordable recipe for fans of American food. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Eating Well. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 92%, this dish is excellent. Similar recipes include Meatless Monday: Half-Hour Veggie Chili, Half-hour Chicken Gumbo, and Butternut Squash Soup (In Half An Hour!).
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon brown sugar
1/3 cup bulgur (see Note)
2 15-ounce cans red kidney beans, rinsed
1 28-ounce can plus one 14-ounce can whole tomatoes, chopped, with juices
1 tablespoon canola oil
1 carrot, chopped
1-2 tablespoons chili powder
1/4 cup chopped fresh cilantro for garnish
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1 tablespoon finely chopped jalapeño pepper
3 medium onions, chopped
1/2 cup nonfat plain yogurt for garnish
1/4 teaspoon salt
1/3 cup chopped scallions for garnish
Equipment:
dutch oven
Cooking instruction summary:
Heat oil in a Dutch oven over medium heat. Add onions, carrot, jalapeo, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions and carrot are soft, 5 to 7 minutes.Add tomatoes with their juices, sugar and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and bulgur. Simmer until the chili is thickened, about 15 minutes.Garnish with yogurt, scallions and cilantro, if desired.
Step by step:
1. Heat oil in a Dutch oven over medium heat.
2. Add onions, carrot, jalapeo, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions and carrot are soft, 5 to 7 minutes.
3. Add tomatoes with their juices, sugar and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and bulgur. Simmer until the chili is thickened, about 15 minutes.
4. Garnish with yogurt, scallions and cilantro, if desired.
Nutrition Information:
covered percent of daily need
