You are here

Cracked Wheat Chili

I.am.Vegetarian's picture
Ingredients
  Dry pinto beans 1 Cup (16 tbs), rinsed
  Water 3 Cup (48 tbs)
  Garlic 2 Clove (10 gm)
  Onion 1 Small
  Canned green chiles 7 Ounce, rinsed, seeded (1 Can)
  Oil 1 Tablespoon
  Canned tomatoes 15 Ounce (1 Can)
  Honey 1⁄2 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Dry oregano 1⁄2 Teaspoon
  Dry basil 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground coriander 1⁄8 Teaspoon
  Cracked wheat 1⁄3 Cup (5.33 tbs)
  Water 1⁄2 Cup (8 tbs)
  Cheddar cheese 6 Ounce, well chilled
Directions

GETTING READY
1) Soak the beans in 3 cups of water overnight at room temperature.

MAKING
2) In a pot, cook the beans over the range for about 2 hours or until the beans are tender. Alternately cook in a pressure cooker at 15 pounds pressure in the soaking water for 10 minutes.
3) In a food processor bowl with a metal blade, process the garlic and onion until coarsely chopped.
4) Add the dried chiles and process until chopped medium-fine.
5) In a skillet, saute the onion mixture in 1 tablespoon oil over a medium-high heat for 4-6 minutes, until soft.
6) Add the tomatoes and liquid, honey, cumin, oregano, basil, salt and ground coriander to the processor bowl and
process until smooth.
7) Stir the cracked wheat and 1/2 cup water into the beans and bring to a boil.
8) Stir in the onion and tomato mixture, bring to a boil, then simmer covered over a low heat for 30-45 minutes, stirring occasionally until thick.
9) In a processor bowl with the shredding disc, process the Cheddar cheese until shredded.

SERVING
10) Spoon over brown rice on individual serving plates, top each with 1 oz shredded cheese and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Bulgur
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
60 Minutes
Ready In: 
85 Minutes
Servings: 
6

Rate It

Your rating: None
4.03846
Average: 4 (13 votes)