Vegetable Chili

Ingredients

2	Tbsp.	canola oil
1 1/2	cups	onions, finely diced
3/4	cup	green or red bell pepper, finely diced
1		jalapeño, diced
1	Tbsp.	ground cumin
1	tsp.	garlic powder
1 1/2	Tbsp.	chili powder
1/2	tsp.	onion powder
3	cups	crushed tomatoes
1 1/2	cups	diced tomatoes
3	cups	drained and rinsed canned kidney beans
4	oz.	dry bulgur wheat
1/2	cup	low-sodium vegetable broth

2

cups

water

Directions

1. Heat the oil in a large stockpot over medium-high heat. Add the onions, bell pepper, and jalapeño. Sauté uncovered for 3 minutes or until tender. Add the chili powder, cumin, garlic powder, chili powder, onion powder, brown sugar, and crushed and diced tomatoes. Simmer uncovered for 10 minutes.
2. Add the kidney beans, bulgur wheat, vegetable broth, and water. Simmer, covered, over low heat for 10 minutes.
3. Before eating, stir the chili well. Serve hot.

Tip: Serve chili i a bowl with a side of brown rice or whole-grain crackers