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Prep 15 mins
Cook 1 hr 5 mins
Adapted from a recipe by Tracy Madeiros in "The Vermont Farm Table Cookbook", 2013. The original recipe called for 1-2 jalapenos, seeded and minced, but we always have roasted green chiles in the freezer. We also make our own chili powder, so the heat may depend upon which one you use. I thought it might be too hot with all that chile powder, but beans and bulghur can take a lot of flavor because they are relatively bland. The bulghur absorbs a lot of liquid, so add more liquid (water or stock or broth) as needed to maintain the right thickness and texture.
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 1 cup shredded carrot
- 1⁄2 cup green chili (roasted, peeled, and diced)
- 3 garlic cloves, minced
- 1⁄2 cup bulgur (medium grind)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
- 1 1⁄2 cups tomato sauce
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1.5 (15 ounce) cans black beans, drained and rinsed
- 1 1⁄2 teaspoons kosher salt (to taste)
- chopped fresh cilantro
- Heat the oil in a large heavy pot over medium-high heat. Add the onion, carrots, and green chiles and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulghur, chili powder, and cumin and stir until well combined.
- Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of chopped cilantro, if desired.