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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. (Note: I like things spicy, so I omit the chili powder complete, and instead use chili flakes. Really great taste.) Place the oil in a heavy 3-quart saucepan. | 2. Add the onions, celery, carrots and peppers. | 3. Cook over medium heat for 10 minutes, or until the vegetables are tender but not brown. | 4. Stir in the garlic, chili powder (or flakes) and cumin; cook for 1 minute. | 5. Add the tomatoes with juice and water, bring chili to a simmer. | 6. Cover the pan, reduce heat to low and cook, stirring occasionally, for 1 hour. | 7. Add the beans and bulgar. | 8. Cook for 30 minutes, or until the bulgur is cooked through and the vegetables are tender. | 9. Add salt to taste. | 10. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1	cup	chopped	64.0	14.944	1.76	0.16
celery	3/4	cup	chopped	12.12	2.2498	0.5227	0.1288
carrot	3/4	cup	diced	39.36	9.1968	0.8928	0.2304
green pepper	1/2	cup	chopped	14.9	3.4568	0.6407	0.1267
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
tomato juice	16	ounces	canned	77.1106	16.0118	3.8555	1.3154
water	2	cups		0.0	0.0	0.0	0.0
pinto bean	12	ounces	canned rinsed drained	-	-	-	-
bulgar wheat	1/3	cup		-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.