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Ingredientes
- 1Â 1/3 Tbsp. Extra virgin olive oil, divided
- 5 lrg Carrots, diced
- 2 lrg Yellow onions, minced
- 1 lrg Green Pepper, minced
- 2/3 tsp Garlic, chopped
- 1 lb Fresh Mushrooms, sliced
- 2Â 1/3 Tbsp. Chili Pwdr
- 1 tsp Oregano
- 2 tsp Salt
- Â Â Black Pepper, to taste
- 42 ounce Tomatoes, canned, undrained, diced
- 32 ounce Red kidney beans, canned, undrained
- 1/3 c. Red wine
- 1 dsh Tabasco sauce
- 1Â 1/3 Tbsp. Lemon Juice
- 1Â 1/3 Tbsp. Worcestershire Sauce
- 2/3 c. Bulgur
- Â Â Lowfat sour cream, optional
Direcciones
- Saute/fry carrots in 2 tsp extra virgin olive oil for 3-4 min. Add in onions, green peppers, garlic, and rest of oil. Saute/fry till onions translucent/soft. Add in mushrooms, saute/fry another 2-3 min or possibly till vegetables are tender. Remove from heat.
- Place sauteed veggies in a large Dutch oven. Add in chili pwdr, oregano, salt/pepper. Stir to coat. Add in tomatoes and beans. Stir thoroughly. Bring to a slow boil. Add in wine, Tabasco, lemon juice, Worcestershire sauce.
- Reduce heat to low. Stir in bulgur wheat.
- Cook on low about 15 min, stirring from the bottom. Simmer another hour. Serve with lowfat sour cream, if you like. - makes six 1.5 c. servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 588g | |
| Recipe makes 6 servings | |
| Calories 326 | |
| Calories from Fat 47 | 14% |
| Total Fat 5.34g | 7% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1621mg | 68% |
| Potassium 1415mg | 40% |
| Total Carbs 57.59g | 15% |
| Dietary Fiber 17.3g | 58% |
| Sugars 14.53g | 10% |
| Protein 15.22g | 24% |
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