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Better Than Chili

2 tb Vegetable oil
2 md Onions; chopped
4 lg Carrots; chopped
2 Red bell peppers; seeded and chopped
2 Green bell peppers; seeded and chopped
32 oz Canned black beans; drained and rinsed (2 cans or 4 cups)
1 c Bulgur; soaked as noted
32 oz Canned whole tomatoes; with juice
2 c Chicken broth; or alternative
1/4 c Chili powder
1 tb Ground cumin
1 tb Ground coriander
1/4 ts Cayenne pepper
Salt and black pepper
1 c Plain yogurt
6 Green onions; sliced
1/4 lb Grated Cheddar cheese


SOAK bulgur for 20 to 30 minutes in 2 cups boiling water. BROTH: use chicken or vegetable, homemade or canned.


Heat the oil in a 6-quart Dutch oven. Add the onions, carrots, and the red and green bell peppers and cook over medium heat for 5 to 8 minutes. Add the black beans, bulghur, tomatoes, chicken stock, chili powder, cumin, coriander, and cayenne pepper. Bring to the boil, reduce the heat, and simmer for 30 to 45 minutes, until thickened. Season to taste with salt and pepper. Serve in bowls with yogurt, green onions, and grated cheese as condiments for topping the chili. Yield: 8 to 10 servings



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