BULGUR BEAN CHILI

Bulgur Bean Chili image

Provided by Maureen Herrell

Time 1h

Number Of Ingredients 18

2 Tbsp olive oil
2 zucchini, chopped
1 red bell pepper, chopped
6 garlic cloves, minced
2 Tbsp ancho chile powder or other pure chili powder
1 Tbsp cumin
1/2 Tbsp smoked paprika
1/2 tsp cayenne pepper, more or less to taste
1/2 c bulgur wheat, course cut
1 can(s) black beans, rinsed
1 can(s) great northern beans, rinsed
1 can(s) garbanzos, rinsed
1 can(s) kidney beans, rinsed
2 can(s) diced tomatoes
2 Tbsp soy sauce
2 c water, more or less
1 1/3 c frozen corn (i use fire roasted)
salt, to taste

Steps:

1. Open all beans, rinse, set aside. Measure seasonings and put in ramekin, put garlic in separate one. In large pot heat 2 tablespoons oil over medium heat. Chop veggies and place in pot, cooking for 4 minutes.
2. Add garlic to pot, stir. Add spices and toast with veggies for 2 minutes, stirring often. Add bulgur, undrained tomatoes, and beans. Add soy sauce to water, then add to pot. Salt to taste. Mix well, and bring to boil (still over medium). Add in corn. Turn heat to low and simmer, stirring frequently, until bulgur is cooked, about 30 minutes.
3. The bulgur will settle, it's very important to scrape the bottom of the pot when stirring.