Vegetarian Chili

Cooler weather have you craving a warm & healthy bowl of delicious chili?

This easy and yummy vegetarian chili recipe will fill you up-without filling you out!

VEGETARIAN CHILI


 4 teaspoons olive oil
 1 cup onion, chopped
 1 can (14 1/2 oz) Mexican-style diced tomatoes
 2 boxes or cans (14 1/2oz) vegetable broth
 10 Tablespoons Shaklee Instant Soy Protein Powder Mix
1/2 cup bulgur (cracked wheat) I use Bob's Red Mill brand
1/2 cup green pepper, chopped
 1 can (15 1/4oz) organic kidney beans
 1 cup frozen organic corn
1 1/2 teaspoon chili powder
   Salt to taste

Heat oil in a saucepan or Dutch oven and cook onions about 5 minutes or until soft.

Stir in tomatoes, 1 box/can of vegetable broth, bulgur, and bell pepper; bring to a boil.  Reduce heat and simmer, covered., stirring as needed, until bulgur is tender; about 10 minutes.

Add beans, corn, and chili powder.

Mix second box/can of vegetable broth with the Shaklee Instant Soy Protein Mix and then stir mixture into chili.  For thinner chili, add additional vegetable broth or water, as desired.

Makes 8 servings


~Enjoy~

Nutritional Information:
Serving Size:  about 10.4 oz   (1 cup = 8 oz)
Calories         300
   Calories from fat     40
Total Fat          4g
Total Carbs     43g
Protein            22g  (10g soy protein)