Recipe: Red, Gold, Black, and Green Chili

Adapted from Moosewood Cooks at Home

“Serve with warm tortillas or tortilla chips and crudites…. Leftovers can be either used for a burrito or pita bread filling or thinned with stock or water for a soup.”

Time: 35 minutes

Serves 4 to 6

1/2 cup bulghur
1/2 cup hot water
3 cups undrained canned tomatoes (28 ounce can)

3 tablespoons olive oil
3 cups chopped onions
6 garlic cloves, minced
1 generous teaspoon ground cumin
1 generous teaspoon chili powder
1 1/2 tablespoons of Tabasco green pepper sauce (milder than the real stuff)

1 red bell pepper
1 green bell pepper
2 cups fresh or frozen cut corn
1/2 cups drained cooked black beans (14 ounce can)
1/2 cups drained cooked kidney beans (14 ounce can)
salt to taste

chopped fresh cilantro (1/2 cup or to taste)

Place the blughur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan. Cover and bring to a boil on high heat, then lower the heat and simmer gently.

While the bulghur cooks, heat the olive oil in a large suacepan.

Saute the onions, garlic, cumin, chili powder, and Tabasco.

When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes.

Chop the tomatoes right in the can and add them to the pan.

Stir in the corn and the beans, and heat thoroughly on low heat.

Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid. Cover and simmer for a few minutes for the flavors to meld.

Add salt to taste.

Serve topped with fresh cilantro (or mix it in at the end).

Per 8 oz serving: 190 calories, 6.8 grams protein, 5.8 grams fat, 30.4 grams carbohydrate, 291 mg sodium, 0 mg cholesterol

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1 comment so far

  1. […] After reacquainting ourselves with the neighbors — I’m the one on the right — we headed home and I pulled out my trusty Moosewood Cooks at Home; and the winner was: – Red, Gold, Black, and Green Chili! […]


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