Bulgur Chili
1 cup of butter
½ cup chopped onion
1 tsp. minced garlic
2/3 cup bulgur
2 cups water
1 can stewed tomatoes
1 can tomato sauce
1 can kidney beans,
rinsed, drained
1 can pinto beans, rinsed,
drained
1 can black beans, rinsed,
drained
1 red pepper diced
1/2 cup frozen corn
1/2 zucchini, diced small
2-3 tsp. chili powder
1 tsp. salt
½ tsp. dried oregano,
crumbled
½ tsp. dried basil,
crumbled
½ tsp. ground cumin
¼ tsp. black pepper
In dutch oven, heat butter, onion, pepper, corn, zucchini and garlic; sauté until
tender. Stir in bulgar; continue cooking until slightly toasted. Add water;
simmer, covered, until bulgur is tender (10-12 min). Stir in next 10
ingredients; heat thoroughly.
(The best thing about the chili is that even though it's delicious the first day, it's also wonderful for the rest of the week,
a smidgeon served with some hot dogs and so on.)
a smidgeon served with some hot dogs and so on.)
