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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a wonderful vegetarian chili recipe. I especially love the texture added by the bulgur. Ingredients:
2/3 cup bulgur (i prefer whole wheat) |
1 tablespoon vegetable oil (i use chicken broth instead) |
1 medium onion, diced |
2 garlic cloves, minced |
1/2 cup diced celery (sometimes i leave this out) |
1/2 cup diced carrot |
1/4 cup diced green pepper |
1 (28 ounce) can tomatoes (diced or not) |
1 (5 1/2 ounce) can tomato paste |
2 -3 tablespoons chili powder |
1 (19 ounce) can kidney beans, drained and rinsed |
2 teaspoons worcestershire sauce |
hot pepper sauce, to taste (e.g. tobasco) |
Directions:
1. Place bulgur in a dish and cover with hot water; let stand.
2. Meanwhile, in a large saucepan, heat oil over medium heat; cook onion, garlic, celery, carrots& green pepper, stirring, for 3-5 minutes or until softened.
3. Stir in tomatoes, breaking up with spoon; stir in tomate paste, chili powder, beans and worcestershire sauce.
4. Cook for 10-15 minutes, stirring occasionally, until heated through.
5. Stir in bulgur.
6. Season with hot pepper sauce to taste.
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