Vegetarian Chili

Sometimes you just don't want to eat meat or the fat that comes along with it. This chili is great just topped with fat-free yogurt (or fat-free sour cream) and mozzarella cheese or, for a more decadent comfort-food-dish, top a baked potato with this chili. Yum.

However, if you'd like to add some meat to this, brown 1 pound lean ground turkey. Add one tablespoon, or so, Worcestershire sauce to the meat. Add this meat to the chili after the addition of the water. If adding the meat, you can take out the mushrooms and bulgur, if you like.


Ingredients
1 ½ cups dried beans—kidney, black, and navy
2 teaspoons extra virgin olive oil
1 medium red onion, chopped
1-2 zucchinis, grated
2-3 small organic carrots, grated
1 red (or green) bell pepper, chopped
3 crimini mushrooms, grated
½ jalapeño pepper, chopped
4 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon oregano
2 tablespoons tomato paste
1 28oz. can low sodium crushed tomatoes
½ cup uncooked bulgur wheat
Cilantro, for garnish
Fat-free plain yogurt, for garnish
Mozzarella, Colby Jack, or Cheddar, for garnish

Cook beans according to the package directions. Remove cooked beans from pot, set aside. Heat oil, add onion, zucchini, carrot, bell pepper, mushrooms, and jalapeño. Cook three minutes. Add garlic and spices. Cook one minute longer. Add tomatoes, bulgur, beans, and 1-2 cups water (or low-sodium chicken broth). Simmer 45 minutes. Stir in cilantro and top with yogurt and cheese to serve. This makes about 5 quarts of chili. It freezes very well.