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Chili

1 tin red kidney beans
1 tin butter beans
1 tin black eye beans
1 tin or small packet of frozen corn
2 tins tomatoes (if unchopped, chop) or about 1 kilo fresh tomatoes
2 carrots, coarsely chopped
2 large onions, coarsely chopped
1 pepper (we prefer red or yellow), coarsely chopped
1 stick of celery, coarsely chopped
8 cloves of garlic, crushed (sounds like a lot, but persevere)
1 tbsp tomato puree
1 tbsp lemon juice
1/2 cup bulgar wheat

1 tbsp ground cumin
chili powder
black pepper
basil
thyme
bay leaf

What I like about this recipe is that there is absolutely no fuss
in assembling it: basically, rinse the beans, chop the vegetables,
and throw it in the pot - mix well. Add the rest of the ingredients,
seasoning to taste and you're done. By no means skip the cumin -
it realy makes a world of difference. And the bulgar wheat is
important in keeping the chili from becoming too runny. The key
to any good chili is letting it cook for literally hours at a low
heat, covered. We use a slow cooker (crock pot) and it is ideal.
Chili also tastes even better the next day! Serve it with warm
corn bread and brown rice.

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