1 (15-ounce) can Light Red Kidney Beans, rinsed and drained
1 (15-ounce) can Black Beans, rinsed and drained
1 cup carrot, chopped
1 cup green bell pepper, chopped
1 small onion, chopped
1 garlic clove, chopped
2 cups water
1/2 cup bulgur, uncooked
1 (15-ounce) can stewed tomatoes, undrained
1 (8-ounce) can tomato sauce
2 teaspoons chili powder
2 teaspoons cumin
Coat a nonstick pan with nonfat cooking spray and sauté carrot, pepper, onion, and garlic for about 3 minutes. In a large pan combine sautéed mixture with remaining ingredients and bring to a boil. Cover and simmer 45 minutes, stirring often to prevent bulgur from sticking to pan.
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 4
Serving size: 1-3/4 cups
Sodium: 890mg (658mg if using dry beans)
1 lean meat
- Dry Bean Specialist_Announcement_2017...
- 2016 Dry Bean Research Report...