Bean & Bulgur Chili

Name: Bean & Bulgur Chili
Ingredients: 2 tablespoons olive oil; 2 cups coarsely chopped onions; 4 medium-size garlic cloves, crushed; 3 celery stalks, coarsely chopped; 3 carrots, coarsely chopped; 1 (28 oz)can tomatoes, coarsely chopped, with juice; 1 tablespoon fresh lemon juice; 1/4 cup ground hot chile; 1/4 cup ground medium-hot chile; 1 tablespoon ground cumin; Freshly ground black pepper; 1/2 teaspoon dried leaf Mexican oregano; 1 1/2 cups chopped green bell peppers; 1 cup tomato juice; 1/2 cup bulgur; 2 (15 1/4 oz) cans kidney beans, drained; 2 teaspoons salt

17 ingredients

10 steps

Ingredients

2 tablespoons olive oil
2 cups coarsely chopped onions
4 medium-size garlic cloves, crushed
3 celery stalks, coarsely chopped
3 carrots, coarsely chopped
1 (28 oz)can tomatoes, coarsely chopped, with juice
1 tablespoon fresh lemon juice
1/4 cup ground hot chile
1/4 cup ground medium-hot chile
1 tablespoon ground cumin
Freshly ground black pepper
1/2 teaspoon dried leaf Mexican oregano
1 1/2 cups chopped green bell peppers
1 cup tomato juice
1/2 cup bulgur
2 (15 1/4 oz) cans kidney beans, drained
2 teaspoons salt

Directions

1

Heat olive oil in a large heavy pot over medium heat.
2

Add onions and garlic and cook until the onions are softened.
3

Add celery, carrots, tomatoes, lemon juice, ground chiles, cumin, pepper, and oregano to the onions and cook, covered, until the vegetables are nearly tender, 10 to 15 minutes.
4

Add the bell peppers and cook 10 minutes.
5

Meanwhile, bring the tomato juice to a boil in a small saucepan and stir in bulgur.
6

Remove from heat, cover, and let stand 10 minutes.
7

Add kidney beans and salt to the vegetables, then add the bulgur mixture.
8

Stir thoroughly and simmer 30 minutes over low heat.
9

The chili will be thick; add water as needed and stir occasionally to keep from sticking.
10

Taste and adjust seasoning before serving.