Gracie
04-02-2002, 06:42 AM
I made this from CL's home page recipe finder with a couple of changes. The recipe below is how I made it.
This is the best chili recipe I've made in a long time. I always have trouble making "flavorful" chili - too often it's too much like tomato soup with beans.
I doubled the spices (but not the jalapenos) since I was doubling the puree. The final yield was 13 cups. I put my version into the Recipe Builder on the WW site and it worked out to 2 points per cup for those of you doing WW.
CL's note - This chili thickens over time because the bulgur absorbs some of the liquid. If the chili gets too thick, reheat over medium heat, adding water for desired consistency.
Ingredients
1-1/2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red pepper
3 tablespoons minced seeded jalapeno pepper
4 tablespoons chili powder
4 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 cups water
1/2 cup uncooked bulgur or cracked wheat
2 (14.5-ounce) cans diced tomatoes, undrained
1 (28-ounce) can tomato puree
1 cup frozen whole-kernel corn
1 (16-ounce) can cannellini beans or other white beans, drained
1 (16-ounce) can red beans, drained
1 (16-ounce) can black beans, drained
Directions
Prep Time: 15 minutes
Cooking Time: 38 minutes
Heat nonstick spray in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (onion through cumin); saute 3 minutes. Stir in water, bulgur, tomatoes, and tomato puree; bring to a boil. Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans; cook 5 minutes.
Enjoy!
Loren
This is the best chili recipe I've made in a long time. I always have trouble making "flavorful" chili - too often it's too much like tomato soup with beans.
I doubled the spices (but not the jalapenos) since I was doubling the puree. The final yield was 13 cups. I put my version into the Recipe Builder on the WW site and it worked out to 2 points per cup for those of you doing WW.
CL's note - This chili thickens over time because the bulgur absorbs some of the liquid. If the chili gets too thick, reheat over medium heat, adding water for desired consistency.
Ingredients
1-1/2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red pepper
3 tablespoons minced seeded jalapeno pepper
4 tablespoons chili powder
4 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 cups water
1/2 cup uncooked bulgur or cracked wheat
2 (14.5-ounce) cans diced tomatoes, undrained
1 (28-ounce) can tomato puree
1 cup frozen whole-kernel corn
1 (16-ounce) can cannellini beans or other white beans, drained
1 (16-ounce) can red beans, drained
1 (16-ounce) can black beans, drained
Directions
Prep Time: 15 minutes
Cooking Time: 38 minutes
Heat nonstick spray in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (onion through cumin); saute 3 minutes. Stir in water, bulgur, tomatoes, and tomato puree; bring to a boil. Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans; cook 5 minutes.
Enjoy!
Loren