This healthy and delicious vegetarian chili recipe freezes really well.
Prep Time: 35 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
- 1/2 cup tomato juice
- 1/2 cup uncooked bulgur (cracked wheat)
- 1 cup frozen corn
- 2 tsp. chili powder
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. ground cumin
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 (14 oz.) cans diced tomatoes, undrained
- 15 oz. can kidney beans, rinsed and drained
- 15 oz. can black beans, rinsed and drained
Preparation:
In 1 quart saucepan, heat tomato juice to boiling. Remove from heat and stir in bulgur. Cover and let stand for 30-40 minutes or until juice is absorbed.Meanwhile, mix remaining ingredients in stockpot. Cook over medium high heat, stirring frequently, until vegetables are tender and chili is blended, about 1-1/2 hours. Stir in bulgur and heat through. 6 servings
Cool completely and freeze in plastic freezer containers. To serve, thaw overnight in refrigerator, then heat in saucepan or in microwave, stirring gently, until hot.
