This tasty vegetarian chili recipe only takes 30 minutes to prepare and will satiate your appetite as well as boost your iron levels for your generous plasma donations. It's also high in fiber and increases your immunity, so cook this up any season for flavorful nutrient boost! Here's what you'll need (you can switch out the bulgar for a pea-based alternative or 2 lbs. ground turkey if you're not interested in a vegetarian option):
1 tablespoon canola oil
3 medium yellow onions, chopped
1 carrot, chopped
1 tablespoon finely chopped jalapeño pepper
2 cloves garlic, finely chopped
1-2 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can plus one 14-ounce can whole tomatoes, chopped, with juices
1 teaspoon brown sugar
¼ teaspoon salt
2 15-ounce cans red kidney beans, rinsed
1/3 cup bulgur
½ cup nonfat plain yogurt for garnish
⅓ cup chopped scallions for garnish
¼ cup chopped fresh cilantro for garnish
Heat oil in a large pan over medium heat, then add onions, carrot, jalapeno, garlic, chili powder and cumin to taste. Cook, stirring often, until the onions and carrot are soft, between 5 to 7 minutes. If using ground turkey, brown meat and cook until turkey is no longer pink before adding veggies and spices.
Add tomatoes with their juices, sugar and salt and cook over high heat, about 5 minutes. Reduce heat to low; stir in beans and bulgur (or pea-based protein). Simmer until the chili is thickened, about 15 minutes. Garnish with yogurt, scallions and cilantro for additional texture and flavor!
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