Red Gold Black And Green Chili
|Bulgur||1⁄2 Cup (8 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Canned tomatoes||28 Ounce (3 Cups Or 1 Can, Undrained)|
|Olive oil/Vegetable oil||3 Tablespoon|
|Chopped onions||3 Cup (48 tbs)|
|Garlic||3 Clove (15 gm), minced / pressed|
|Ground cumin||1 1⁄4 Teaspoon (1 Generous Teaspoon)|
|Chili powder||1 1⁄4 Teaspoon (1 Generous Teaspoon)|
|Tabasco sauce/Other hot pepper sauce / 1/4 teaspoon cayenne||1 Tablespoon|
|Green bell peppers||2 , chopped|
|Cut corn||2 Cup (32 tbs) (Fresh / Frozen)|
|Cooked black beans||14 Ounce, drained (1 1/2 Cup Or 1 Can)|
|Cooked red kidney beans||14 Ounce, drained (1 1/2 Cup Or 1 Can)|
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 gendy.
While the bulghur cooks, heat the olive oil in a large saucepan.
Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
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 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.