2.5 Point Chili (veggie)

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A vegetarian chili that scores a 2.5 on the Weight Watchers scale. (see substitutions for Veggi/Vegan)

Preparation time: 15 min
Cooking time: 35 min

Serves: 8

Dietary guidance: v v 


1 large can Black Beans (or 2 small ones)
3 cups Beef Bouillon (substitute vegitable bouillon if vegetarian or vegan)
2 cloves (or more) garlic, minced
1 green pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 green chilies, chopped
2 medium onions, chopped
4 tablespoons chili powder
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
2-3 bay laurel leaves
1 can (28 oz.) crushed plum tomatoes
1 small can tomato paste (I like the roasted garlic kind)
1 cup bulgur wheat
1 cup frozen corn
2 tablespoons Worcestershire sauce (can omit for Veggi/Vegan)
dash Tabasco sauce
chopped cilantro
1/4 tablespoon butter, 1/2 tablespoon canola oil, and Pam spray


Spray cooking pot with pam, then get butter and oil hot (you can omit if you want, but the amount of fat here is negligible).

Sautee the peppers, onions, and garlic till the onions are clear.

Add corn and heat another minute.

Add bouillon and tomatoes and all dry spices.

Add bulgur wheat (this is why you add the extra liquid)

Add Worcestershire and Tabasco sauce, keep stirring and simmer for 20 min. Add chopped cilantro and season to taste. If too hot, you can add a little sugar to blunt it.

This is best served the next day, so simmer away and freeze extra portions.

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