Holey Moley (Veggie) Chili |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this out of the Edmonton Journal. This recipe is soooooo yummy and a welcome change to all the meaty types. Ingredients:
3 tablespoons vegetable oil |
3 medium onions, chopped |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1/4 teaspoon cayenne pepper |
2 medium green bell peppers, chopped |
3 garlic cloves, chopped fine |
3 tablespoons unsweetened cocoa powder |
1 (796 ml) can tomatoes, undrained and chopped |
1 cup water |
1 (398 ml) can red kidney beans, drained and rinsed |
1 (398 ml) can black beans, drained and rinsed |
2 cups fresh whole kernel corn or 2 cups frozen whole kernel corn |
1/2 cup bulgar wheat |
salt & freshly ground black pepper |
plain low-fat yogurt |
chopped fresh cilantro |
Directions:
1. Heat oil over medium heat.
2. Add onions, chili powder, cumin and cayenne pepper; saute 5 minutes or until onions are tender, stirring occasionally.
3. Add green peppers and garlic; saute for 1 minute.
4. Add cocoa, tomatoes and water; bring to a boil.
5. Add kidney and black beans, corn and bulgur.
6. Reduce heat to low and simmer, uncovered, for 15 minutes or until bulgur is cooked.
7. Add salt and pepper to taste.
8. To serve, top with a dollop of yogurt and sprinkle with cilantro.
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