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    Bulgar Chili

    Source of Recipe


    Serves 6

    1 cup water
    3/4 t salt divided
    1/2 cup coarse whole wheat bulgar # 4
    2 T vegetable oil
    1 C chopped onion
    1 C chopped green bell pepper
    2 cloves garlic, minced
    2 1/2 T. chili powder
    2 t oregano
    2 t paprika
    1 t cumin
    2 cans (14 oz each) whole peeled tomatoes, undrained
    2 cans (16 oz each) pinto beans, 1 regular, 1 with jalapeno

    In a medium-size saucepan, bring water and 1/4 t. salt to boil.
    Add the bulgar, return to boil. Reduce heat and simmer 20 minutes
    or until the water is absorbed. Remove form heat and set aside.

    In a large skillet, heat the oil over medium-high heat. Add onion,
    green pepper and garlic and saute, stirring until onion is soft.
    Add the chili powder, oregano, paprika and cumin and stir until
    the oil is absorbed. Stir in the tomatoes and break them up with
    the back of a spoon. Stir in the beans, bulgar, and remaining 1/2
    t. salt. Simmer, covered, 20 minutes or until heated through.

    Serve this with chopped onion, shredded Cheddar (or not), sour
    cream, sliced olives or chilies for toppings. Good without toppings




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