Ingredients
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped mushrooms
3 tablespoons minced seeded jalapeño pepper
2 tablespoons chili powder
2 tablespoons chopped fresh oregano
1 teaspoon ground cumin
2 cups water
1/2 cup uncooked bulgur or cracked wheat
2 (14.5-ounce) cans diced tomatoes, undrained
1 (10 3/4-ounce) can tomato purée
1 cup frozen whole-kernel corn
1 (16-ounce) can cannellini beans or other white beans, drained
1 (16-ounce) can red beans, drained
9 tablespoons (2 1/4 ounces) shredded Monterey Jack cheese with jalapeño peppers
9 tablespoons (2 1/4 ounces) shredded reduced-fat sharp cheddar cheese
9 tablespoons low-fat sour cream
Preparation
Heat oil in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (onion through cumin); sauté 3 minutes. Stir in water, bulgur, tomatoes, and tomato purée; bring to a boil. Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans; cook 5 minutes. Ladle chili into each of 9 bowls; top with cheeses and sour cream.
Nutritional Information Calories:267 (29% from fat) Fat:8.6g (sat 3.7g,mono 3g,poly 1.2g) Protein:13.4g Carbohydrate:38.2g Fiber:7g Cholesterol:16mg Iron:3.9mg Sodium:520mg Calcium:206mg
