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

Four Colors Chili




Source of Recipe


the web


List of Ingredients




1/2 cup bulgur
1/2 cup hot water
1 28-oz can tomatoes (3 cups undrained)
2 tbsp. olive or canola oil
3 cups chopped onions
3 garlic cloves, chopped
1 tsp. ground cumin
1 tsp. chili powder
1 tbsp. Tabasco or other hot pepper sauce (or 1/4 tsp cayenne)
2 green peppers, chopped
2 cups fresh or frozen cut corn
1 1/2 cups drained black beans (1 14-oz can)
1 1/2 cups drained red kidney beans (1 14-oz can)


Recipe



Place bulgur, water, and 1 cup juice from tomatoes in small sauce pan. Cover and bring to a boil, then simmer gently.

Heat the oil in a large pot. Add the onions, garlic, cumin, chili powder and hot peppers (sauce or cayenne) and sauté until soft. Add bell peppers and sauté a few minutes more. Chop the canned tomatoes and add to pot. Stir in corn and beans and heat thoroughly on low heat.

When the bulgur is done, add to the pot with its liquid. Simmer a few minutes more and serve hot.