Vegetable Chili

Zutaten

• 1 tsp or ¼ oz Canola oil
• ½ cup or 3 oz *Fresh onions, diced
• ½ cup or 2 oz *Fresh green bell peppers, diced
• ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
• ¼ cup Chili powder
• ⅛ tsp Ground cumin
• ½ tsp Garlic powder
• 2¼ tsp or ¼ oz Ancho chili powder
• - - OR
• 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
• ¼ tsp Onion powder
• ⅛ tsp Red hot sauce (optional)
• 2 tsp or ½ oz Brown sugar
• 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
• ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
• 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
• - - OR
• 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
• ⅓ cup or 2 oz Bulgur wheat, dry
• ¼ cup or 2 oz Low-sodium vegetable broth
• ⅔ cup or 6 oz Water
• ¾ cup or 4 oz Low-fat sour cream

Zubereitung

1. Heat oil in a large stock pot uncovered over medium–high heat.
2. Add onions, bell peppers, and jalapenos. Sauté uncovered for 5 minutes or until tender. Stir well.
3. Add chili powder, cumin, garlic powder, ancho chili powder, onion powder, hot sauce (optional), brown sugar, and tomatoes. Simmer uncovered for 15 minutes over low–medium heat. Stir well.
4. Add kidney beans, bulgur wheat, vegetable broth,and water. Simmer uncovered for 15 minutes over low–medium heat. Stir well.
5. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
6. Pour vegetable chili into large soup tureen or large bowl.
7. Critical Control Point: Hold for hot service at 140 °F.
8. Using a No. 40 scoop, portion 1 Tbsp ⅓ tsp sour cream into individual soufflé cups. Serve with chili.
9. Serve ¾ cup (portion with ½ cup and ¼ cup measuring cups or 6 fl oz spoodle).