VEGETABLE CHILI
2-3 Tbsp. oil
1 medium onion, chopped
1-2 cloves garlic minced or ½ tsp. garlic powder
1 medium green bell pepper, chopped
1/2 c. celery, ½ or more chopped carrots or other veggies (optional)
½ tsp. salt or less depending on your taste
2 Tsp. chili powder or less depending on your taste
½ to 1 tsp. cumin powder
1 cup diced tomatoes or you can use 1 cup spaghetti sauce ( I used ½ c. .diced tomatoes and 1/2 c sauce in spaghetti sauce in video)
1 ½ cups kidney beans canned
1/4 cup bulgur wheat (Cracked wheat found at co-op or natural foods section of grocery store)
Follow cooking directions below before adding to chili Gives it a chewy consistency!
½ c. frozen corn (optional)
Heat oil in a pot and add minced garlic, sauté for just a few minutes then add chopped onion and chopped green pepper or other vegetables. Sauté these vegetables for another 5 minutes maximum stirring while they are cooking and add more oil or a little water if they start sticking. Then add salt and spices; chili powder and cumin, canned kidney beans. Simmer on low heat stirring occasionally for about 10 – 15 minutes. Then add the bulgur, the tomatoes and/or sauce to mixture and cook for about 20 minutes or longer to really let the flavors be absorbed by the tomatoes stirring occasionally. Continue to cook on low heat for approximately 10 -15 minutes but stir it while it is cooking to prevent sticking.
BULGUR Boil ½ cup water then add ¼ c. dry bulgur in a pan or bowl and let sit for 15 -30 min to allow water to absorb
Serve immediately with grated cheese and corn bread
SERVES 3-4 APPROXIMATELY