The consistency of the bulgar lends a meat-like consistency (good
for non vegetarians) to the chili. Serve this with chopped onion,
shredded Cheddar(or not), sour cream, sliced olives or chilies for
toppings. Good without toppings.
1 C. water
3/4 t. salt divided
1/2 C. 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.) 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 min. 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 min. or until heated through.