Guest guest Posted May 4, 1999 Report Share Posted May 4, 1999 * Exported from MasterCook II * Red, Gold, Black And Green Chili Recipe By : Moosewood Cooks At Home Serving Size : 4 Preparation Time :0:35 Categories : Beans Chili Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Bulghur 1/2 Cup Hot Water 3 Cups Canned Tomatoes -- undrained 3 Tablespoons Olive Or Vegetable Oil 3 Cups Chopped Onions 3 Cloves Garlic -- minced 1 Teaspoon Ground Cumin 1 Teaspoon Chili Powder 1 Tablespoon Tabasco Sauce 2 Green Bell Peppers -- chopped 2 Cups Fresh Or Frozen Corn 1 1/2 Cups Black Beans, Cooked -- drained 1 1/2 Cups Red Kidney Beans -- drained Salt To Taste Grated Cheddar Or Monterey Jack -- opt. Chopped Fresh Cilantro -- opt. 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. Saute the onions, garlic, cumin and chili powder, and Tabasco. When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more. Chop the tomatoes right in the can and add them to the pan. Stir in the corn and the 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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