Wednesday, May 2, 2007

Bulgur Chili, by Jenifer and Jan

needed to post a recipe we use for chili- it calls for bulgur which many have mistaken for ground meat when we serve it. We like to serve it with homemade cornbread:

1 tsp olive oil
2 med onions, chopped
1 med green pepper, chopped
1 med red perpper, chopped
3 garlic clove, minced
2 c fresh mushrooms, sliced
2 c red kidney beans, cooked (you can get canned)
2 c chickpeas, cooked (again canned will do)
1/2 c bulgur (or you can use COUS COUS!), rinsed
26.5 oz can diced tomatoes
1 c salsa (we use hot- but to your liking)
1/2 c water
1 tbs chili powder
1 tsp dried basil
1/2 tsp ground pepper
1/2 tsp oregano
1/2 tsp cumin
1/4 tsp cayenne
1 tbs unsweetened cocoa powder
1 tsp sugar
1 c corn nibblets (frozen works very well)
1. Heat oil in large pot- saute onions, peppers & garlic for 5 minutes on med
2. Add mushrooms; saute 4-5 mintues
3. Add remaining ingredients except corn
4. Increase heat to high- bring to boil
5. Decrease to medium and simmer, covered, for 25 minutes. Stir occasionally.
6. Stir in corn- simmer until heated through

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