Four Colors Chili

[Guest guest]

Four Colors Chili

 

1/2 cup bulgur

1/2 cup hot water

1 28 oz. can tomatoes, 3 cups undrained

2 tbsps. olive or canola oil

3 cups chopped onions

3 garlic cloves, chopped

1 tsp. ground cumin

1 tsp. chili powder

1 tbsp. Tabasco or other hot pepper sauce or 1/4 tsp. cayenne

2 green peppers, chopped

2 cups fresh or frozen cut corn

1 1/2 cups drained black beans

1 1/2 cups drained red kidney beans

 

Place bulgur, water, and 1 cup juice from tomatoes in small sauce pan. Cover

and bring to a boil, then simmer gently.

Heat the oil in a large pot. Add the onions, garlic, cumin, chili powder and hot

peppers (sauce or cayenne) and sauté until soft. Add bell peppers and sauté a

few minutes more. Chop the canned tomatoes and add to pot. Stir in corn and

beans and heat thoroughly on low heat.

When the bulgur is done, add to the pot with its liquid. Simmer a few minutes

more and serve hot.

Serves 6 to 8.

 

 

 

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