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Four Colors Meatless Chili

Source of Recipe

MeatlessMonday.com


1/2 cup bulgur
1/2 cup hot water
1 28-oz can tomatoes (3 cups undrained)
2 tbsp. olive 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)

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.

Servings: 6-8