Vegetarian Chilli
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Vegetarian Chilli
Ingredients
1/2 cup tomato juice (you could use juice drained from the chopped tomatoes)
1/2 cup uncooked bulgur (cracked wheat)
1 cup corn kernels or 1 large tin, drained
2 tsp. chilli powder, or one to two small fresh chillies, finely chopped
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1 onion, chopped
3 cloves garlic, minced
1 green capscium, chopped
1 red capsicum, chopped
800g can diced tomatoes, undrained
400g can kidney beans, rinsed and drained
400g can chickpeas beans, rinsed and drained
Method
1. In a small saucepan, heat tomato juice to boiling. Remove from heat and stir in bulgur. Cover and let stand for 30-40 minutes or until juice is absorbed.
2. Meanwhile, mix remaining ingredients in a stockpot. Cook over medium heat, stirring occasionally until vegetables are tender, about 30-40 minutes. Add more water if it gets too dry.
3. Stir in bulgur and heat through. Serves 6.
To freeze: Cool completely and ladle into suitable freezer containers. Label and freeze for up to 3 months.
To serve: Thaw overnight in refrigerator, then heat in saucepan or in microwave, stirring gently, until hot.
