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Vegetable Chili
Makes 15 normal servings
or 4 cyclists' portions
1 cup bulgar, uncooked
1 - 19 oz can tomato
sauce
2 Tbsp vegetable oil
3 cloves garlic, chopped
1 1/2 cups onion,
chopped
2 stalks celery, chopped
1 green pepper, chopped
2 - 19 oz cans beans
(navy, kidney or pinto), drained
1 - 28 oz can tomatoes
2 - 5 1/2 oz cans
tomato paste
2 tsp ground cumin
and dried basil
2 Tbsp chili powder
(or to taste)
2 tsp salt
1 tsp pepper
1 cup water (optional)
How to make
1. Put bulgar in a
large bowl
2. Put tomato sauce
in a large pot and bring to a boil
3. Pour tomato sauce
over bulgar. Cover bowl and let stand for at least 15 minutes
4. Heat oil in same
pot over medium heat. Add garlic and onions. Cook for 5 minutes
5. Add celery and
green pepper. Cook until onions are soft, about 5 more minutes
6. Combine all ingredients
and add to pot
7. Cover and cook
until tender, about 1 1/2 hours. If chili is too thick, add 1
cup of water
© The New Thrifty
Kitchen
reprinted with permission
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