Mexican Meatless Chili

Ingredients

• 1 C. chopped onion
• 1 C. chopped green bell pepper
• 1 Tbsp vegetable oil
• 1 Tbsp minced fresh garlic
• 2 can (16 o.z.) Pinto Beans
• 2 can (14.5 o.z.) Stewed Tomatoes
• 1 can 8 o.z. Tomato sauce
• 1 can 6 o.z. Tomato paste
• 2/3 Cup Bulgur
• 1/2 Cup water
• 1 can 4 o.z. Chopped green
• chilies
• 1 1/2 Tbsp chili powder
• 1 tsp ground cumin
• 1/4 tsp crushed hot red pepper
• chopped onions
• bell pepper
• shredded Jack cheese
• sour cream
• plain low fat yogurt

Directions

• In a 3 qt. microwave safe casserole, combine the onion, green pepper,
• oil, and garlic. Stir the mix, cover with the lid or vented plastic
• wrap. Microwave on high for 4 to 5 minutes or until the vegetables
• are crisp tender.
• Stir in the remaining ingredients except the toppings, cover in
• microwave on high for 25 to 30 minutes, stirring once until the
• bulgur is tender and the chili is bubbly.
• Remove the casserole from the microwave. Stir again, cover and let
• stand on a heat proof surface for 10 minutes. Serve the toppings
• along side. Serves 6.