*  Exported from  MasterCook  *
 
                      Margaret Ann’s Better Than Chili
 
 Recipe By     : Nathalie Dupree Cooks (1996) TVFN
 Serving Size  : 8    Preparation Time :1:00
 Categories    : Vegetable Entree
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   vegetable oil
    2      medium        onions -- chopped
    4      large         carrots -- chopped
    2                    red bell peppers -- seeded and chopped
    2                    green bell peppers -- seeded and chopped
   32      ounces        canned black beans --  drained and rinsed
                         (2 cans or 4 cups)
    1      cup           bulgur -- soaked as noted
   32      ounces        canned whole tomatoes -- with juice
    2      cups          chicken broth -- or alternative
      1/4  cup           chili powder
    1      tablespoon    ground cumin
    1      tablespoon    ground coriander
      1/4  teaspoon      cayenne pepper
                         Salt and black pepper
    1      cup           plain yogurt
    6                    green onions -- sliced
      1/4  pound         grated Cheddar cheese
 
 SOAK bulgur for 20 to 30 minutes in 2 cups boiling water.
 BROTH:  use chicken or vegetable, homemade or canned.
 
 Heat the oil in a 6-quart Dutch oven. Add the onions, carrots, and the red and
 green bell peppers and cook over medium heat for 5 to 8 minutes. Add the black
 beans, bulghur, tomatoes, chicken stock, chili powder, cumin, coriander, and
 cayenne pepper. Bring to the boil, reduce the heat, and simmer for 30 to 45
 minutes, until thickened. Season to taste with salt and pepper.
 
 Serve in bowls with yogurt, green onions, and grated cheese as condiments for
 topping the chili. Yield: 8 to 10 servings [patH mcRecipe]
 
 
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