Down Home Vegetable Chili

Course : Chili
Serves: 8
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1 tablespoons Oil
13 3/4 ounces beef broth
4 Cloves garlic
1 1/2 Cup water
1 large Spanish onion -- minced
2 tablespoons Brown sugar
2 medium Carrots -- chopped
2 tablespoons Chili powder
1 medium Zucchini -- chopped
2 teaspoon Ground cumin
15 1/2 ounces red kidney beans -- drained, rinsed
1 teaspoon Dried oregano
1 teaspoon Salt - coarsely chopped
1/2 Cup Bulgur wheat
28 ounces whole tomatoes - liquid reserved -- tomatoes - coarsely chopped
1/2 Cup Fresh or frozen corn kernels
8 ounces Light sour cream or low-fat yogurt
6 ounces low-salt - tomato paste
1 piece Thin sliced green onions
1 piece Thin sliced cilantro leaves

Preparation / Directions:

Preparation time: 25 minutes. Cooking time: 1 hour. 1. Heat oil in 3-quart non-aluminum saucepan over medium-high heat. Add garlic, onion, carrots and 1/2 cup of the zucchini. Cook, stirring often, until onion is softened, about 4 minutes. Add kidney beans, tomatoes and their liquid, tomato paste, beef broth, 1 1/2 cups water, brown sugar, chili powder, cumin, oregano and salt. Stir until combined. Simmer, covered, stirring occasionally, 40 minutes. 2. Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10 minutes more. Add remaining 1/2 cup water as necessary. Taste and adjust seasoning. Serve hot. Pass light sour cream or low-fat yogurt, sliced green onions and cilantro leaves separately. Note: This is a highly flavorful, crunchy and substantial chili. As with most chilis, it's best made at least a day ahead so the flavors fully develop. Can be made up to 3 days ahead and refrigerated or frozen as long as 3 months. Reheat gently, adjusting water and seasoning as neede

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