 Bulgur Chili
Makes 4 servings
|
|
|
|
Ingredients
|
|
1
|
cup chopped onion
|
|
1/2
|
cup chopped celery
|
|
4
|
teaspoons sugar
|
|
2
|
tablespoons chili powder
|
|
1
|
tablespoon dried oregano
|
|
1
|
teaspoon ground cumin
|
|
1
|
teaspoon black pepper
|
|
2
|
teaspoons vegetable oil
|
|
2/3
|
cup uncooked bulgur
|
|
1-1/2
|
cups water
|
|
1
|
can (28 ounces) tomatoes, crushed or stewed
|
|
1
|
can (14 ounces) black beans, rinsed and drained or 2 cups cooked beans
|
|
1
|
can (14 ounces) cannellini or navy beans, rinsed and drained or 2 cups cooked beans
|
|
|
|
|
|
|
|
|
|
In 3- to 4-quart saucepan, sauté onion, celery, sugar and seasonings in oil 5 minutes. Stir in bulgur and water. Simmer, covered, over low heat 10 minutes, stirring occasionally. Add tomatoes and beans. Simmer, covered, over low heat 15 to 20 minutes, stirring occasionally. Serve in warmed bowls.
|
|
|
|
© The Sugar Association, Inc.
|
|
|
|
|
|
Printed
from fbnr.com
|
|
