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Four Colors Chili




Source of Recipe


the web


List of Ingredients




1/2 cup bulgur
1/2 cup hot water
1 28-oz can tomatoes (3 cups undrained)
2 tbsp. olive or canola oil
3 cups chopped onions
3 garlic cloves, chopped
1 tsp. ground cumin
1 tsp. chili powder
1 tbsp. Tabasco or other hot pepper sauce (or 1/4 tsp cayenne)
2 green peppers, chopped
2 cups fresh or frozen cut corn
1 1/2 cups drained black beans (1 14-oz can)
1 1/2 cups drained red kidney beans (1 14-oz can)


Recipe



Place bulgur, water, and 1 cup juice from tomatoes in small sauce pan. Cover and bring to a boil, then simmer gently.

Heat the oil in a large pot. Add the onions, garlic, cumin, chili powder and hot peppers (sauce or cayenne) and saut� until soft. Add bell peppers and saut� a few minutes more. Chop the canned tomatoes and add to pot. Stir in corn and beans and heat thoroughly on low heat.

When the bulgur is done, add to the pot with its liquid. Simmer a few minutes more and serve hot.