Chili non Carne

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  1. Soak beans overnight.
  2. Drain, rinse, and cook in 3 cups fresh water over medium heat until tender (about 45 minutes).
  3. Drain and reserve cooking liquid.
  4. Bring ½ cup water to a boil and pour over the bulgur in a bowl.
  5. Let stand 30 minutes to soften the grain (water will be absorbed).
  6. Place 2 cups water in a soup pot and add the onions, carrot, celery squash and spices.
  7. Cook over low heat until the carrots are almost tender, then add the zucchini, peppers, mushrooms and cook for 5 minutes.
  8. Stir in the kidney beans, tomatoes and the reserved cooking liquid from the beans.
  9. Cook for about 30 minutes more or until the veggies are tender.
  10. Add the bulgar to the pot at this point.
  11. Mix the tomato paste with water until smooth, then stir into the vegetable mixture.
  12. Season to taste.
  13. Add more water if necessary until the desired consistency is reached.