Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

RED, GOLD, BLACK AND GREEN CHILI




Source of Recipe


Moosewood Cooks at Home


List of Ingredients




1/2 c bulghur
1/2 c hot water
1 28 oz can tomatoes (3 c undrained)
***
3 c chopped onions
3 garlic cloves
1 t ground cumin
1 t chili powder
1 T tabasco or other hot pepper sauce (or 1/4 t cayenne)
***
2 green peppers chopped
2 c fresh or frozed cut corn
11/2 c drained black beans ( 1 14 oz can)
11/2 c drained red kidney beans ( 1 14 oz can)



Recipe



place bulghur, water, and 1 c juice from tomatoes in small sauce pan. Cover
and bring to a boil, then simmer gently.
Meanwhile saute the onions, garlic, cumin, chili powder and hot pepper option
in your favorite sauteing medium. When soft, add bell peppers and saute a
few minutes more. Chop tomatoes in the can and add to pan. Stir in corn and
beans and heat thoroughly on low heat. When the bulghur is done, add to the
pan with its liquid. Simmer a few minutes more.