Dr. Dean Ornish’s Vegetarian Chili with Bulgur

  • 2 cups diced red onion
  • 1 cup diced red bell pepper
  • 1 jalapeno (minced)
  • 1 cup diced carrots
  • 4 garlic cloves (finely minced)
  • 2 tbsp. tbsp. chili powder
  • 2 tsp. tsp. ground cumin
  • 1 tsp. tsp. ground coriander
  • 1 tsp. tsp. ground cinnamon
  • 1/4 tsp. tsp. cayenne pepper
  • Salt and freshly ground black pepper to taste (to taste)
  • 1 28 oz. can crushed Italian plum tomatoes
  • 1 cup vegetable broth
  • 1/2 cup #3 Coarse Sunnyland Bulgur Wheat
  • 1/2 cup lentils (cooked)
  • 1 14 oz. can kidney beans (drained)
  • 1 14 oz. can lima beans (drained)
  1. Spray Dutch oven with non-stick cooking spray; add vegetables and garlic; saute over medium heat. Add chili powder, cumin, coriander, cinnamon and cayenne pepper. Cook vegetables in spices, about 5 minutes. Season with salt and pepper. Add tomatoes, broth, bulgur wheat, lentils, kidney beans and lima beans. Bring to simmer and cook until bulgur is tender, about 10 minutes. Test to see if it’s done, then serve–or let it cool and freeze it.