Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 6 cups | Water |
| 2 | Onions; large |
| 2 | Garlic cloves; minced |
| 1 | Green pepper; chopped |
| 1 cup | Cut corn |
| 1 can | Tomato paste |
| 28 ounces | Tomatoes; crushed |
| ½ cup | Bulgur |
| 2 tablespoons | Chili powder |
| 1 tablespoon | Sorghum |
| 1 tablespoon | Cumin |
| 2 tablespoons | Parsley; chopped |
| 3 cups | Cooked kidney beans |
| 3 | Celery stalks |
SAUTEE GARLIC, ONION AND GREEN PEPPER IN A SMALL AMOUNT OF OIL UNTIL TENDER, IN A LARGE COOKING POT. ADD WATER AND REMAINING INGREDIENTS EXCEPT BEANS. SIMMER, COVERED FOR 1 HOUR; STIRRING OCCASIONALLY. STIR IN BEANS AND SIMMER FOR 15 TO 30 MINUTES MORE. NOTE: THIS MAY BE MADE IN A CROCK POT WITH ALL THE INGREDIENTS EXCEPT I ADD DRIED KIDNEY BEANS AT THE SAME TIME AS ALL THE OTHER INGREDIENTS. THIS IS GREAT WITH TORTILLA CHIPS, IN OMELETS OR AS A MAIN DISH. FOR A SWEETER CHILI BLACKSTRAP MOLASSES MAY BE ADDED, 2 TABLESPOONS IS USUALLY PLENTY..