Texas Hill Country Chili
Prepare this meal ahead of time, then take it camping or pack it to work for lunch.
Ingredients
- 1 Tbs olive oil
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow onion
- 2 garlic cloves
- 3 celery stalks
- 1 Jalapeno, seeded and diced
- 1 cup mushrooms, sliced
- 1/2 cup cooked corn
- 1 can fire-roasted diced tomatoes
- 1 6oz can tomato paste
- 1 can white kidney beans
- 1 can black beans
- 1 Tbs maple syrup
- 3 tsp cumin
- 2 tsp chili powder
- 1 tsp smoky sweet pepper seasoning
- 1 tsp red pepper flakes
- 1 can of beer
- 2/3 cup bulgur wheat
- Optional camp add-ins1/2 pound barbecued steak
- 1 cob of corn
- 1/2 cup Greek yogurt
- 4 Tbs tomatoes, chopped
- 4 Tbs green onions, chopped
Directions
- In a large pot, heat olive oil over medium heat. Sauté bell peppers, onion, garlic, celery, and jalapeno pepper until tender; about 5 minutes. Add mushrooms and corn and continue to cook for another minute.
- Stir in diced tomatoes, tomato paste, beans, and maple syrup, stir to combine. Season with cumin, chili powder, and smoky sweet pepper. Salt and pepper to taste.
- Pour in beer and bring chili to a boil. If it seems too thick, add ¼ cup of water at a time until it reaches desired consistency. Stir in uncooked bulgur wheat and let simmer for 1-2 hours over low heat.
- Serve as is or top with a dollop of sour cream or Greek yogurt, shredded cheese, diced tomatoes, and green onions.
Nutrition Facts
Calories 419
Calories from Fat 50 (12%)
(9%)Total Fat 6g
(8%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(7%)Cholesterol 20mg
(24%)Sodium 571mg
(51%)Potassium 1785mg
Total Carbohydrate 69g
(66%)Dietary Fiber 16g
Sugars 11g
Sugar Alcohols 0g
(53%)Protein 26g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.
