Chili With Vegetables and Bulgur Vegan

Recipe by: 500 Fat-free Recipes

2.5 Points Per Serving*

1/4 cup water

1/2 cup chopped onion

2 cloves garlic

1/2 cup sliced mushrooms

1 cup chopped green bell pepper

1 tablespoon chili powder

1 teaspoon ground cumin

3 1/2 cups chopped tomatoes (canned or fresh)

1/2 cup yellow squash, diced

2 cups cooked or canned beans (I use pintos) - drained and rinsed

1/2 cup bulgur (I usually throw in about 3/4 to 1 cup)

Heat water in large nonstick saucepan over medium heat. Add onion and garlic. Cook and stir for 5 minutes, adding more water if necessary. Add mushrooms, green pepper, chili powder, cumin, tomatoes and squash. Cover and simmer for 15 minutes. Add beans and bulgur. Cover and cook until warmed through.

Not Sure of Serving size, I went with 6. Points are- 2.5

316 Cal, 22 gms Fiber, 2 gms Total Fat

kwvegan vegan

Shared by: alstern