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India meets the
Southwest...
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2
Tbs |
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olive oil |
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1
medium |
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onion, chopped |
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2
medium |
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carrots, peeled and thinly sliced |
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1
medium |
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red
bell pepper, seeded and chopped |
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3
large |
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jalapeño chilies, seeded and minced
(about 4½ Tablespoons) |
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28
oz |
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can
crushed tomatoes with added puree |
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3
cups |
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water |
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Two
15oz. |
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cans
kidney beans, rinsed and drained |
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½
cup |
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bulgur |
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2
Tbs |
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white wine vinegar |
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5
cloves |
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garlic, minced |
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2
Tbs |
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chili powder |
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1½
tsp |
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ground cumin seed |
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1½
tsp |
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ground coriander seed |
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½
tsp |
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ground cinnamon |
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1 |
Heat olive
oil in heavy large pot over medium-high heat.
Add onion, carrots, red bell pepper and
jalapeños and sauté until onion and carrots are
almost tender, about 8 minutes. Add all
remaining ingredients. |
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2 |
Bring to a
boil. Reduce heat to medium-high and cook,
uncovered, until bulgur is tender and mixture
thickens, stirring often, about 20 minutes. |
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3 |
Ladle chili
into bowls and serve |
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Servings: 6
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Cooking Tips |
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*Bulgur is also
called "cracked wheat." It's available at most
supermarkets and natural food stores. |
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Recipe Source |
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Bon Appetit |
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