Chili Sans Carne

entree
  • 1/4 cup olive oil
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 4 cloves garlic, sliced
  • 1/4 cup bulghur wheat
  • optional: 1/2 pound ground beef
  • 2 cups cooked kidney beans (or 1 can, drained)
  • 1 or 2 cans chopped tomatoes or whole tomatoes (squished by hand or pureed in blender)
  • 1 tsp. chili powder
  • 1/4 tsp. Aleppo pepper
  • 1/2 tsp. salt
  • 1/2 small serrano chili, sliced, or 1/8 tsp. hot red pepper flakes
  • 1 cup water
  1. Heat the oil in a dutch oven on medium heat. Saute the onion and garlic for a few minutes. If you're using ground beef, add it now and saute until just browned. Add the spices and bulghur and stir for another minute.
  2. Add the green peppers, beans, and water and bring to a boil. Reduce heat, cover partially and simmer for 20 minutes, stirring occasionally.
  3. Add the tomatoes and cook at least 10 minutes more.
  4. Cornbread goes well with this, and extra hot pepper flakes at the table.

Servings: 4

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