Healthy Days and Nourishing Ways

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Vegetarian Chili
· 1-2 tbsps. olive or coconut oil
· 3 onions, chopped
· 2 carrots, chopped
· 1 green or red pepper, chopped
· 2 cloves garlic, minced
· 2 14-oz. cans diced tomatoes or 2 cups chopped tomatoes
· 1 cup or 1 8-oz. can tomato sauce
· 2 15-oz. cans kidney beans, drained and rinsed
· 2-4 tsps. Chili powder
· 1 tsp. ground cumin (optional)
· Salt and pepper to taste
· ½ cup bulgur (optional)

In large stock pot heat the oil, then add onions and sauté 4 to 5 minutes. Add carrots, then pepper, and sauté 4 to 5 minutes after each. Add garlic and stir, 1 to 2 minutes. Stir in tomatoes, tomato sauce, and beans. Season with chili powder, cumin, salt, and pepper. Bring to a boil, then cover and simmer 5 to 7 minutes. If dry, add a small amount of water. Taste and add more seasoning if necessary. Stir in bulgur if using, leaving heat on low and lid off for 15 minutes, stirring occasionally. If not using bulgur, simmer, covered, 10 to 15 minutes, or until vegetables are to desired tenderness.

Instead of the usual rice, serve with kale or other greens to complete the low glycemic meal
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