Recipe by lynnski / LA
This popular chili is sold in the deli section of Gelson's Market, and the recipe has been published in the LA Times. I've been making it for years because it's delicious; however it's also healthy. I suggest serving it with cornbread.
Top Review by Dr. Jenny
This chili is easy to make, even though there is a fair amount of chopping. The directions are spot on, and my chili turned out perfectly. This had very nice flavor, not too mild, not too spicy (as I was having my parents over for dinner). The only modification I made was to use 2 yellow squashes as that is what I had on hand and we added shredded Monterey Jack cheese as a topping, which put it over the top. Went nicely with a fresh baguette. This is going into my keeper file. Thanks for posting!
- 1 cup dried kidney beans
- 1⁄2 cup Bulgar wheat
- 1⁄2 cup olive oil
- 1 small red onion, chopped
- 1 small white onion, chopped
- 1 1⁄2 tablespoons minced garlic
- 1⁄2 cup cubed celery
- 1⁄2 cup cubed carrot
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1⁄2 teaspoon cayenne pepper
- 3 teaspoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 yellow squash, cubed
- 1 zucchini, cubed
- 1 green bell pepper, cubed
- 1 red bell pepper, cubed
- 1 cup mushroom
- 1 (28 ounce) can diced tomatoes
Directions See How It's Made
- Cook beans according to package directions, or substitute with (2) 14 ounce cans of beans.
- Pour bulgar into a bowl and add one cup of boiling water; let soak for 30 minutes.
- Heat olive oil in a large saucepan. Saute onions and carrots 4 minutes.
- Add garlic and celery and saute until glazed.
- Add chili powder, cumin, cayenne, basil and oregano.
- Add diced tomatoes and simmer for 10 minutes.
- Add squash, zucchini, red and green peppers and mushrooms.
- Cook 4 minutes.
- Add bulgar and kidney beans with liquid.
- Simmer for 20 minutes to let flavors marry.
- Season to taste with salt and pepper.