TAILGATE CHILI WITH BLACK AND RED BEANS

TAILGATE CHILI WITH BLACK AND RED BEANS image

Number Of Ingredients 12

1/2 cup bulghur
1 cup water
3 cups chopped onions
3 cloves garlic, minced or pressed
2 green bell peppers, chopped
3 cups diced tomatoes or 1 (28 ounce) can no salt added diced tomatoes
1 1/2 cups cooked black beans or 1 (15 ounce) can black beans, no salt added or low sodium, rinsed and drained
3 cups cooked red kidney beans, or 2 (15 ounce) cans red kidney beans, no salt added or low sodium, rinsed and drained
2 cups fresh or frozen corn kernels
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 cup chopped fresh cilantro

Steps:

Combine bulghur and water in a saucepan. Bring to a boil, reduce heat and simmer for 12 to 15 minutes or until tender. While bulghur cooks, heat 1/8 cup water in a large saucepan and water saute onions and garlic until almost soft, about 5 minutes. Stir in green peppers and saute an additional 3 minutes, adding more water as needed. Stir in diced tomatoes, beans, corn, chili powder and cumin. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add bulghur and simmer for an additional 5 minutes. Stir in cilantro.