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red-gold-black-green-chili recipe

Date: Mon, 3 Nov 1997 12:14:35 -0500 (EST)
From: Rcaap@aol.com

RED, GOLD, BLACK AND GREEN CHILI from Moosewood Cooks at Home

1/2 c bulghur
1/2 c hot water
1 28 oz can tomatoes (3 c undrained)
3 c chopped onions
3 garlic cloves
1 t ground cumin
1 t chili powder
1 T tabasco or other hot pepper sauce (or 1/4 t cayenne)
2 green peppers chopped
2 c fresh or frozed cut corn
11/2 c drained black beans ( 1 14 oz can)
11/2 c drained red kidney beans ( 1 14 oz can)

place bulghur, water, and 1 c juice from tomatoes in small sauce pan.  Cover
and bring to a boil, then simmer gently.
Meanwhile saute the onions, garlic, cumin, chili powder and hot pepper option
in your favorite sauteing medium.  When soft, add bell peppers and saute a
few minutes more.  Chop tomatoes in the can and add to pan.  Stir in corn and
beans and heat thoroughly on low heat.  When the bulghur is done, add to the
pan with its liquid.  Simmer a few minutes more.

The recipe says it should take 35 minutes.

here is their nutritional analysis *for the original recipe* (I omitted the
3T oil for sauteing and the salt, so the real values for fat and sodium will
be much lower).
per 8oz serving: 190 calories, 6.86 G protein, 5.8 G fat, 30.4 G
carbohydrates, 291 mg sodium, 0mg cholesterol

my notes: I like my food well seasoned, so I use more of all the spices,
garlic, etc.  I don't usually use canned beans, but they would be a big time
saver, or frozen if you do that.  -Rosemary

kwvegan vegan