Margaret Anns Better Than Chili
Source of Recipe
the web
List of Ingredients
2 tb Vegetable oil
2 c Chicken broth; or
1 tb Ground coriander
(2 cans or 4 cups)
32 oz Canned whole tomatoes; with
1 tb Ground cumin
2 Green bell peppers; seeded
6 Green onions; sliced
1/4 lb Grated Cheddar cheese
2 Red bell peppers; seeded and
Salt and black pepper
4 lg Carrots; chopped
32 oz Canned black beans; drained
1/4 ts Cayenne pepper
2 md Onions; chopped
1/4 c Chili powder
1 c Plain yogurt
1 c Bulgur; soaked as noted
Recipe
SOAK bulgur for 20 to 30 minutes in 2 cups boiling water. BROTH: use chicken or vegetable, homemade or canned. Heat the oil in a 6-quart Dutch oven. Add the onions, carrots, and the red and green bell peppers and cook over medium heat for 5 to 8 minutes. Add the black beans, bulghur, tomatoes, chicken stock, chili powder, cumin, coriander, and cayenne pepper. Bring to the boil, reduce the heat, and simmer for 30 to 45 minutes, until thickened. Season to taste with salt and pepper. Serve in bowls with yogurt, green onions, and grated cheese as condiments for topping the chili. Yield: 8 to 10 servings
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