Tailgate Chili With Black And Red Beans Recipe

Ingredients

1/2 cup bulghur

1 cup water

3 cups chopped onions

3 cloves garlic, minced or pressed

2 green bell peppers, chopped

3 cups diced tomatoes or 1 (28 ounce) can no salt added diced tomatoes

1 1/2 cups cooked black beans or 1 (15 ounce) can black beans, no salt added or low sodium, rinsed and drained

3 cups cooked red kidney beans, or 2 (15 ounce) cans red kidney beans, no salt added or low sodium, rinsed and drained

2 cups fresh or frozen corn kernels

2 tablespoons chili powder

2 teaspoons ground cumin

1/4 cup chopped fresh cilantro

Preparation

Combine bulghur and water in a saucepan. Bring to a boil, reduce heat and simmer for 12 to 15 minutes or until tender.

While bulghur cooks, heat 1/8 cup water in a large saucepan and water saute onions and garlic until almost soft, about 5 minutes. Stir in green peppers and saute an additional 3 minutes, adding more water as needed.

Stir in diced tomatoes, beans, corn, chili powder and cumin. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add bulghur and simmer for an additional 5 minutes. Stir in cilantro.