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| Red, Gold, Black and Green Chili |
| DOWNLOAD RECIPE |
| With its variety of flavors and colors, we think this is one good-tasting, good-looking chili. Serve with warmed tortillas and crudites. This recipe is from Moosewood Restaurant Cooks at Home by the Moosewood Collective. 4 to 6 servings. |
- 1/2 cup bulghur
- 1/2 cup hot water
- 3 cups (28 oz) undrained canned tomatoes
- 3 tbsp. olive or vegetable oil
- 3 cups chopped onions
- 3 cloves garilc, minced or pressed
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tbsp. Tabasco or 1/4 tsp. cayenne
- 2 green bell peppers, chopped
- 2 cups fresh or frozen cut corn
- 1 1/2 cups drained cooked black beans (14 oz)
- 1 1/2 cups drained cooked red kidney beans (14 oz)
- salt to taste
OPTIONAL:
- grated cheddar or Monterey jack cheese
- chopped fresh cilantro
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- Place bulghur, hot water, and cup of juice from tomatoes in small
saucepan. Cover and boil on high heat, then lower heat and simmer
gently.
- While bulghur cooks, heat olive oil in large saucepan. Saute onions,
garlic, cumin, chili powder, and Tabasco or cayenne. When onions are
soft, stir in bell peppers and saute for 2 to minutes more. Chop the
tomatoes right in the can and add to pan. Stir in corn and beans, and
heat thoroughly on low heat. Taste bulghur and when cooked, but still
chewy, add to pan of liquid. Cover and simmer for few minutes so flavors
meld. Add salt to taste.
- Serve plain or topped with grated cheese and fresh cilantro.
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