Red, Gold, Black and Green Chili
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4 to 6
This chili has won awards at chili cook-offs near and far. It's pretty to look at, and the bulghur combined with the beans provides complete proteins, and a meaty texture. However, the bulghur isn't essential to the recipe and can be omitted.
Ingredients
- ½ cup bulghur
- ½ cup hot water
- 3 cups undrained canned tomatoes (2 28-ounce cans)
- 3 tablespoons olive oil or vegetable oil
- 3 cups chopped onions
- 3 garlic cloves, minced or pressed
- 1 generous teaspoon ground cumin
- 1 generous teaspoon chili powder
- 1 tablespoon Tabasco or other hot pepper sauce, or ¼ teaspoon cayenne
- 2 green bell peppers, chopped
- 2 cups fresh or frozen cut corn
- 1½ cups drained cooked black beans (14-ounce can)
- 1½ cups drained cooked red kidney beans (14-ounce can)
- salt to taste
- grated cheddar or Monterey Jack cheese (optional)
- chopped fresh cilantro (optional)
Instructions
- Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
- Cover and bring to a boil on high heat, then lower the heat and simmer gently.
- While the bulghur cooks, heat the olive oil in a large saucepan.
- Sauté the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
- When the onions are soft, stir in the bell peppers and sauté for 3 minutes more.
- Chop the tomatoes right in the can and add them to the pan.
- Stir in the corn and beans, and heat thoroughly on low heat.
- Taste the bulghur; when it is cooked but still chewy, add it to the pan with its liquid.
- Cover and simmer for a few minutes for the flavors to meld.
- Add salt to taste.
- Serve plain or topped with grated cheese and fresh cilantro, and possibly with warmed tortillas, or tortilla chips and crudités.
Notes
PER 8-OZ SERVING: 190 CALORIES. 6.8 G PROTEIN. 5.8 G FAT. 30.4 G CARBOHYDRATE, 291 MG SODIUM, 0 MG CHOLESTEROL.
Reprinted and adapted from Moosewood Restaurant Cooks at Home, Copyright ©1994 by Moosewood, Inc.,