Red, Gold, Black and Green Chili

 

½ C. bulghur

½ C. hot water

3 cups undrained canned tomatoes (28 ounce can)

 

3 T. olive or vegetable oil

3 C. chopped onions

3 garlic cloves, minced or pressed

1 generous teaspoon ground cumin

1 generous teaspoon chili powder

1 T. Tabasco or ¼ t. cayenne

 

2 green bell peppers, chopped

2 C. fresh or frozen corn

1 ½ C. drained cooked black beans (14 ounce can)

1 ½ C. drained cooked red kidney beans (14 ounce can)

 

ground cheddar or Monterey jack cheese

chopped fresh cilantro (optional)

 

  1. Place the bulghur, hot water and about a cup of the juice from the canned tomatoes in a small saucepan.  Cover and bring to a boil on high heat, then lower the heat and simmer gently.

 

  1. While the bulghur cooks, heat the olive oil in a large saucepan.  Sauté the onions, garlic, cumin, chili powder, and Tabasco or cayenne.  When the onions are soft, stir in the bell peppers and sauté for 2 to 3 minutes more. 

 

  1. Chop the tomatoes right in the can and add them to the pan.  Stir in the corn and beans, and heat thoroughly on low heat.  Taste the bulghur.  When it is cooked but still chewy, add it to the pan with its liquid.  Cover and simmer for a few2 minutes for the flavors to meld.  Add salt to taste.

 

  1. Serve plain or topped with grated cheese and fresh cilantro.

 

 

1