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LOCATION: Recipes >> Vegetarian >> Vegetarian Chili

Print this Recipe    Vegetarian Chili

Total time : 30 minutes

1 T olive oil
2 c chopped onion
3/4 t ground cumin
1/4 t ground cinnamon
1 T minced garlic
1 can (35 oz) plum tomatoes, undrained
1/2 cup water
1 t hot-pepper sauce
1 t salt
3/4 cup bulgur wheat or 1 box (6 oz) wheat-pilaf mix (reserve seasoning packet
for cooking rice or another use)
1 cup (19 oz) red kidney beans
1 box (10 oz) frozen corn or 1 1/2 cups well-drained canned corn

Heat oil in 12 inch skillet over medium heat. Add onions and cook 8
to 10 minutes, stirring occasionally, until tender. Stir in cumin,
cinnamon, and garlic. Cook 1 minute longer.
Pour liquid from tomatoes into skillet. Add water, hot pepper
sauce, and salt. Bring to a simmer, stir in bulgur and simmer 5 minutes.
Chop tomatoes (in the can with kitchen scissors works well) and
rinse and drain the beans. Add to skillet along with corn. Cook 12 minutes
for flavors to blend.
Serve with a dollop of low-fat sour cream or plain yogurt and a
sprinkling or chopped onions and fresh cilantro.

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