Bulgur chili

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..

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