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Holy Moley Chili
3 tablespoons vegetable oil
3 medium onions; chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
2 medium green bell peppers; chopped
3 cloves garlic; chopped fine
3 tablespoons unsweetened cocoa powder
1 can (28-oz) tomatoes (undrained); chopped
1 cup water
1 can (14-oz) red kidney beans; drained and rinsed
1 can (14-oz) black beans; drained and rinsed
2 cups fresh or frozen whole kernel corn
1/2 cup bulgur
salt and pepper
plain low-fat yogurt
chopped fresh cilantro
In large heavy saucepan, heat oil over medium heat. Add onions, chili powder, cumin and cayenne pepper; sauté for 5 minutes or until onions are tender, stirring occasionally. Add green peppers and garlic; sauté for 1 minute. Add cocoa, tomatoes and water; bring to a boil. Add kidney and black beans, corn and bulgur. Reduce heat to low and simmer, uncovered, for 15 minutes or until bulgur is cooked. Add salt and pepper to taste. To serve, top with a dollop of yogurt and sprinkle with cilantro. For the quickest, most minimal dinner, all you need to add is a loaf of bread. But carrot sticks taste especially good with chili, and a spinach and avocado salad would be a welcome sight once the chili's eaten.
Yield: 6 servings
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
