Vegetarian Chili

• Cooking spray
• 2 teaspoons canola or corn oil
• 2 large onions, chopped
• 2 medium green bell peppers, chopped
• 2 medium garlic cloves, minced
• 2 cups water
• 1 cup uncooked bulgur
• 1 cup no-salt-added canned diced tomatoes, undrained
• 2 tablespoons ground cumin
• 1 1/2 tablespoons Chili Powder (page 277) or no-salt-added chili powder, or to taste
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne
• 2 15.5-ounce cans no-salt-added kidney beans, rinsed and drained

1. Lightly spray a large saucepan with cooking spray.
2. Put the oil in the pan, swirling to coat the bottom.
3. Cook the onions, bell peppers, and garlic over medium-high heat for 8 to 10 minutes, or until the bell peppers are soft, stirring frequently.
4. Reduce the heat if necessary to prevent burning.
5. Stir in the remaining ingredients except the beans.
6. Reduce the heat and simmer, covered, for 45 minutes to 1 hour, or until the bulgur is done.
7. Stir in the beans.
8. Simmer, uncovered, for 10 minutes.
9. (Per serving)
10. Calories: 237
11. Total fat: 2.5g
12. Saturated: 0.0g
13. Trans: 0.0g
14. Polyunsaturated: 0.5g
15. Monounsaturated: 1.0g
16. Cholesterol: 0mg
17. Sodium: 21mg
18. Carbohydrates: 46g
19. Fiber: 11g
20. Sugars: 8g
21. Protein: 12g
22. Calcium: 121mg
23. Potassium: 813mg
24. 2 1/2 starch
25. 2 vegetable
26. 1/2 very lean meat

cooking spray, corn oil, onions, green bell peppers, garlic, water, bulgur, nosalt, ground cumin, chili powder, lemon juice, pepper, cayenne, salt

Taken from www.epicurious.com/recipes/food/views/vegetarian-chili-392021 (may not work)