 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
The first time I made this everyone was skeptical, but it was loved by all. The bulgar adds a really nice dimension, and the meat is not missed at all. I serve this with thick slices of french bread. Cooking time includes a lot of time where you don't have to do anything, just let it sit. Adapted from Healthy Cooking for Two. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
3/4 cup chopped celery |
3/4 cup diced carrot |
1/2 cup chopped green pepper |
1 teaspoon minced garlic |
1 tablespoon chili powder (see note) |
1 teaspoon ground cumin |
16 ounces canned tomatoes with juice |
2 cups water |
12 ounces canned pinto beans, rinsed and drained |
1/3 cup bulgar wheat |
salt |
Directions:
1. (Note: I like things spicy, so I omit the chili powder complete, and instead use chili flakes. Really great taste.) Place the oil in a heavy 3-quart saucepan.
2. Add the onions, celery, carrots and peppers.
3. Cook over medium heat for 10 minutes, or until the vegetables are tender but not brown.
4. Stir in the garlic, chili powder (or flakes) and cumin; cook for 1 minute.
5. Add the tomatoes with juice and water, bring chili to a simmer.
6. Cover the pan, reduce heat to low and cook, stirring occasionally, for 1 hour.
7. Add the beans and bulgar.
8. Cook for 30 minutes, or until the bulgur is cooked through and the vegetables are tender.
9. Add salt to taste.
10. Serve hot.
|
|