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)
- 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.
- 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.
- 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.
- Serve
plain or topped with grated cheese and fresh cilantro.