Easy Vegetarian Chili

Shared by: Myrna

2 Points Per Serving

1 T Olive or Canola Oil

2 Onions, Chopped

3 Green or Red Peppers, Chopped

2 C. Mushrooms, Sliced

2 C. Cooked or Canned Red Kidney Beans

2 C. Cooked or Canned Chickpeas

1/2 C. Bulgar or Couscous, Rinsed

28 Oz. (796 ML) Can Tomatos (or 6 Fresh Tomatos)

1 C. Bottled Salsa

1/2 C. Water

1 Tsp Salt

1 T. Chili Powder

1 Tsp. Dried Basil

1/2 Tsp Each..Pepper, Oregano, and Cumin

1/4 Tsp Cayenne

1 T. Unsweetened Cocoa Powder

1 Tsp. Sugar

1 C. Corn Niblets, Optional

Conventional Method: Heat oil in a large pot. Saute onions, peppers and garlic for 5 minutes on medium heat. Add mushrooms and saute 4-5 minutes longer. Add remaining ingredients except corn. Bring to a boil and simmer, covered for 25 minutes, stirring oc casionally. Add corn. Let stand covered for 10 minutes.

Microwave method: Combine oil, onions and peppers and garlic in a 3 quart microsafe pot. Microwave covered on HIGH for 5 minutes. Add mushrooms and microwave 2 minutes longer. Add remaining ingredie nts except corn. Cover and microwave on HIGH for 18- 20 minutes, stirring once or twice. Add corn. Let stand for 10 minutes.

Yield: 10 serviugs of approximately 1 cup each. Freezes and reheats well.

179 calories per serving 3 g fat(0.4 saturated) 0 mg cholesterol 9 g protein 32 g carbohydrate 431 mg sodium 619 mg potassium 4 mg iron 9 g fibre 81 mg calcium

WW points2 per serving