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Bulgar Chili
Serves 6

1 cup water
3/4 t salt divided
1/2 cup coarse whole wheat bulgar # 4
2 T vegetable oil
1 C chopped onion
1 C chopped green bell pepper
2 cloves garlic, minced
2 1/2 T. chili powder
2 t oregano
2 t paprika
1 t cumin
2 cans (14 oz each) whole peeled tomatoes, undrained
2 cans (16 oz each) pinto beans, 1 regular, 1 with jalapeno

In a medium-size saucepan, bring water and 1/4 t. salt to boil.
Add the bulgar, return to boil. Reduce heat and simmer 20 minutes
or until the water is absorbed. Remove form heat and set aside.

In a large skillet, heat the oil over medium-high heat. Add onion,
green pepper and garlic and saute, stirring until onion is soft.
Add the chili powder, oregano, paprika and cumin and stir until
the oil is absorbed. Stir in the tomatoes and break them up with
the back of a spoon. Stir in the beans, bulgar, and remaining 1/2
t. salt. Simmer, covered, 20 minutes or until heated through.

Serve this with chopped onion, shredded Cheddar (or not), sour
cream, sliced olives or chilies for toppings. Good without toppings.


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