Ingredients
1/4 cup water
1/2 cup chopped onion
2 cloves garlic
1/2 cup sliced mushrooms
1 cup chopped green bell pepper
1 tbsp chili powder
1 tsp ground cumin
3 1/2 cup chopped tomatoes (canned or
1 fresh)
1/2 cup yellow squash, diced
2 cup cooked or canned beans (i
1 use pintos) - drained and
1 rinsed
1/2 cup bulgur (i usually throw in
1 about_3/4_to_1_cup)
Directions
Heat water in large nonstick saucepan over medium heat. Add onion and
garlic. Cook and stir for 5 minutes, adding more water if necessary.
Add mushrooms, green pepper, chili powder, cumin, tomatoes and squash.
Cover and simmer for 15 minutes.
Add beans and bulgur. Cover and cook until warmed through.
Source: From 500 Fat-free Recipes
Posted by alstern@mmm.com to the Fatfree Digest [Volume 17 Issue 11]
Apr. 12, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80á
Servings: 1 servings
Chili With Vegetables & Bulgur Recipe brought to you by Recipe Ideas
Categories: Chili; Vegetable
The History of Recipes
We are able to track the history of `recipes` far back into distant history, certainly as far back into history as ancient Egypt, and potentially, even further back. However, sadly, these old cook books were just very simple hieroglyphic recipes for preparing food.
As we move into The time of the romans around 25BC a roman called Apicius created some scripts detailing recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, entrees and desserts, a style of dining still practiced today. This early Roman chef describes how the Roman cooks were skilled in the use of many different spices, including a few that will be familiar to modern cooks like basil, mint and asafoetida. During the next few centuries, the powerful and rich competed to serve up the most exotic meals, and as a result the best chefs and their recipe collections increased in prestige. Nevertheless, it was during the 1800s that fine cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cookbooks are highly popular mostly due to increased literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Chili With Vegetables & Bulgur recipe.
