BULGUR VEGETARIAN CHILI

BULGUR VEGETARIAN CHILI image

Yield 8 servings

Number Of Ingredients 17

Ingredients:
1 cup tomato juice
1 cup bulgur
3 tablespoons olive oil or vegetable oil
2 medium onions, chopped
2 medium carrots, chopped small
1 green bell pepper, seeded, cored, and chopped small
2 garlic cloves, minced
¼ cup chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon cayenne pepper, or to taste
1 4-ounce can chopped mild green chilies
1 28-ounce can tomatoes
6 cups cooked or canned kidney beans (three 16-ounce cans)
Salt and freshly ground pepper to taste
Grated Cheddar, Meunster or Monteray Jack cheese (optional)

Steps:

Bring tomato juice to a boil in a small saucepan and add bulgur, set aside, covered, off the heat. Head oil over medium heat in a large, wide pot or Dutch oven. Add onions and cook, stirring occasionally until softened, for 5 to 10 minutes. Add carrots, green pepper, and garlic and cook until carrots are barely tender, about 10 minutes more. Add spices and stir for about 1 minute; stir in green chilies. Add canned tomatoes with their juice, chopping coarsely or squeezing them through your fingers as you add them to the pot. Stir in kidney beans and bulgur-tomato juice mixture; stir to mix well. Bring to a boil, reduce heat to low and cook for 20 minutes (or longer, if desired) to blend the flavors, stirring occasionally. If necessary, thin to desired consistency with water or tomato juice; add salt and pepper. Serve hot, topped with grated cheese, if desired.