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
- 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.
- Add the green peppers, beans, and water and bring to a boil. Reduce heat, cover partially and simmer for 20 minutes, stirring occasionally.
- Add the tomatoes and cook at least 10 minutes more.
- Cornbread goes well with this, and extra hot pepper flakes at the table.
Servings: 4