Bulgur chili
10 servings
Ingredients
| Quantity | 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 | |
Directions
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..