Vegetarian Chili

Made with bulgar wheat instead of hamburger, this is a taste treat! It usually takes me awhile to gather the ingredients - it may not take you as long to get ready.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 cup

Ingredients

• 4  cups  cooked kidney beans (or any other kind you choose)
• 1⁄3 cup  oil
• 2  large onions, diced
• 6  garlic cloves, minced
• 1  large green pepper, diced (optional)
• 1  tablespoon chili powder
• 1  tablespoon ground cumin
• 1  teaspoon oregano
• 1⁄8 teaspoon cayenne pepper
• 2  bay leaves
• 1⁄2 cup Bulgar wheat
• 28  ounces tomatoes, chopped (reserve juice)
• 1  tablespoon sugar (optional)
• 1  tablespoon soy sauce
• 3  cups water
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
• 2  tablespoons butter
• 1⁄2 cup onion, for serving if desired (optional)

Directions

1. In a large pot, sauté onions and garlic and green peppers in oil.
2. Add chili powder, cumin, oregano, cayenne, bay, & bulgur.
3. Cook for two minutes, stirring to prevent burning.
4. Add tomatoes and juice and sugar.
5. Add beans, soy, water, salt & pepper.
6. Cook on low heat for at least 30 minutes.
7. Add butter just before serving.
8. Serve topped with onions, if desired.
9. The original recipe came from a vegetarian cookbook. I added the optional ingredients.
10. I like it topped with grated sharp cheddar cheese.