Vegetable Chili (for Food Service)

  • 2 tbsp. vegetable oil
  • 1-3/4 cups chopped onion (or 1/2 cup dehydrated onion)
  • 3/4 cup plus 2 tbsp. chopped green pepper (or 1 cup frozen)
  • 1/4 cup plus 2 tbsp. chili powder
  • 2 tbsp. cumin
  • 2 tsp. granulated garlic
  • 1 tsp. onion powder
  • 2 tbsp. red hot sauce (optional)
  • 1/4 cup brown sugar
  • 1 qt. plus 2 cups canned crushed tomatoes
  • 1 cup plus 1 tbsp. canned diced tomatoes in juice (drained)
  • 1 qt. plus 2-3/4 cups canned kidney beans (drained)
  • 1-3/4 cups plus 2 Tbsp. #3 coarse bulgur wheat
  • 2 cups water
  • 2 cups plain lowfat yogurt
  • 1 qt. plus 2-1/4 cups reduced fat Cheddar cheese (shredded)
  1. Heat oil in heavy pot. Add the chopped onions and saute 3 minutes until onions are translucent. Add chopped green peppers and saute 2 minutes, until tender. Add chili powder, cumin, granulated garlic, onion powder, red hot sauce if using, brown sugar and tomatoes; simmer 15 minutes, uncovered. Add kidney beans, bulgur wheat and water; simmer 20-25 minutes, uncovered. Add yogurt and stir to blend. Sprinkle 1/4 cup of cheese on top of each serving.