Bulgur Chili

Servings: 10 servings

INGREDIENTS

6 c WATER
2 ONIONS, LARGE
2 GARLIC CLOVES, MINCED
1 GREEN PEPPER, CHOPPED
1 c CUT CORN
1 cn TOMATO PASTE
28 oz TOMATOES, CRUSHED
1/2 c BULGUR
2 tb CHILI POWDER
1 tb SORGHUM
1 tb CUMIN
2 tb PARSLEY, CHOPPED
3 c COOKED KIDNEY BEANS
3 CELERY STALKS

INSTRUCTIONS

SAUTEE GARLIC, ONION AND GREEN PEPPER IN A SMALL AMOUNT OF OIL UNTIL TENDER, IN A LARGE COOKING POT. ADD WATER AND REMAINING INGREDIENTS EXCEPT BEANS. SIMMER, COVERED FOR 1 HOUR; STIRRING OCCASIONALLY. STIR IN BEANS AND SIMMER FOR 15 TO 30 MINUTES MORE. NOTE: THIS MAY BE MADE IN A CROCK POT WITH ALL THE INGREDIENTS EXCEPT I ADD DRIED KIDNEY BEANS AT THE SAME TIME AS ALL THE OTHER INGREDIENTS. THIS IS GREAT WITH TORTILLA CHIPS, IN OMELETS OR AS A MAIN DISH. FOR A SWEETER CHILI BLACKSTRAP MOLASSES MAY BE ADDED, 2 TABLESPOONS IS USUALLY PLENTY. THIS IS A GOOD RECIPE FOR PEOPLE WHO DO NOT NORMALLY LIKE VEGETARIAN FOOD.

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Tagged: chili, soups, vegetarianchili add tags

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