RED, GOLD, BLACK AND GREEN CHILI

LANCE

Print Recipe

Total Time 35

Servings 6

Ingredients

1/2 CUP BULGUR
1/2 CUP HOT WATER
3 CUPS CANNED TOMATOES, UNDRAINED
3 TBSP OLIVE OIL
3 CUPS ONIONS, CHOPPED
3 CLOVES GARLIC, MINCED
1 TSP GROUND CUMIN
1 TBSP HOT PEPPER SAUCE OR 1/4 TSP CAYENNE
2 GREEN BELL PEPPERS, CHOPPED
2 CUPS CORN
1 ½ CUPS RED KIDNEY BEANS, DRAINED COOKED
1 ½ CUPS BLACK BEANS, DRAINED COOKED
SALT
CHEDDAR CHEESE OR MONTEREY JACK
CILANTRO

Instructions

Place the bulgur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
Cover and bring to a boil on high heat, then lower the heat and simmer gently.
Heat the olive oil in a large saucepan. Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).
Stir the corn and beans, and heat thoroughly on low heat.
Taste the bulgur. When it is cooked but still chewy, add it to the pan with its liquid.
Cover and simmer for a few minutes for the flavors to meld.
Add salt to taste. Serve plain or topped with grated cheese and fresh cilantro.

Notes

I've been making this chili for two decades now. I had never eaten green peppers before getting married and was unsure about including them at first. The key is chopping them small, so they blend in with the other ingredients.

I've made the vegetarian version with bulghur wheat and in recent years I've substituted a pound of ground beef to keep my hoard of carnivores happy.

I have used twice the amount of black and kidney beans to stretch the recipe.

With a variety of personal tastes, I skip the hot sauce and cayenne when cooking and have hot sauce at the table for individuals wanting more kick to their chili.

Tortilla chips or corn bread on the side round out the meal.