Title: Bulgur Chili
Categories: Main
Yield: 10 Servings
| 6 | c | WATER |
| 2 | | ONIONS, LARGE |
| 2 | | GARLIC CLOVES, MINCED |
| 1 | | GREEN PEPPER, CHOPPED |
| 1 | c | CUT CORN |
| 1 | cn | TOMATO PASTE |
| 28 | oz | TOMATOES, CRUSHED |
| 1/2 | c | BULGUR |
| 2 | tb | CHILI POWDER |
| 1 | tb | SORGHUM |
| 1 | tb | CUMIN |
| 2 | tb | PARSLEY, CHOPPED |
| 3 | c | COOKED KIDNEY BEANS |
| 3 | | CELERY STALKS |
SAUTEE GARLIC, ONION AND GREEN PEPPER IN A SMALL AMOUNT OF OIL UNTIL
TENDER, IN A LARGE COOKING POT. ADD WATER AND REMAINING INGREDIENTS EXCEPT
BEANS. SIMMER, COVERED FOR 1 HOUR; STIRRING OCCASIONALLY. STIR IN BEANS
AND SIMMER FOR 15 TO 30 MINUTES MORE. NOTE: THIS MAY BE MADE IN A CROCK
POT WITH ALL THE INGREDIENTS EXCEPT I ADD DRIED KIDNEY BEANS AT THE SAME
TIME AS ALL THE OTHER INGREDIENTS. THIS IS GREAT WITH TORTILLA CHIPS, IN
OMELETS OR AS A MAIN DISH. FOR A SWEETER CHILI BLACKSTRAP MOLASSES MAY BE
ADDED, 2 TABLESPOONS IS USUALLY PLENTY. THIS IS A GOOD RECIPE FOR PEOPLE
WHO DO NOT NORMALLY LIKE VEGETARIAN FOOD.