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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 9 |
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This vegetarian chili is zesty, but it also offers a slight hint of sweetness. Because it doesn't have to simmer for hours like other chili recipes, it's ideal for serving to drop-in visitors. Jeraldine Hall of Ravenden Springs, Arkansas Ingredients:
3/4 cup bulgur |
2 cups boiling water |
1-1/2 cups finely chopped green peppers |
1 large onion, chopped |
2 teaspoons canola oil |
2 cups reduced-sodium tomato juice |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) ranch style beans (pinto beans in seasoned tomato sauce) |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
1 cup water |
2 to 3 tablespoons chili powder |
2 garlic cloves, minced |
1/2 teaspoon ground cumin |
1/8 to 1/4 teaspoon cayenne pepper |
3/4 cup shredded reduced-fat cheddar cheese |
Directions:
1. Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry.
2. In a large saucepan, saute green peppers and onion in oil until tender. Stir in the bulgur, tomato juice, beans, tomatoes, tomato sauce, water, chili powder, garlic, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Sprinkle with cheese. Yield: 9 servings.
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