Ingredients:
2 tsp olive oil
3 onions- chopped
2 cloves garlic-minced
1 green bell pepper- chopped
1/2 of a red bell pepper-chopped
1 spicier pepper ( of your choosing- I used some serrano- but only because I love spicy and I had some in the freezer! I have also used anaheim peppers for mild chili. )
2 (14.5 oz.) cans of diced tomatoes- make sure you get the kind with no salt added!
1 qt. vegetable broth (I like pacific foods)
1/2 cup bulgar
1 can kidney beans
1 can great northern beans
2 cups frozen corn
1 Tbsp chili powder
2 tsp cayenne pepper
1/4 tsp salt
avocados to put on top.
Directions:
1. Warm olive oil in large stock pot on medium high
2. Add onions and garlic and cook for about 5 minutes until softened.
3. Add tomatoes, vegetable broth, chili powder, cayenne pepper and bulgar. Bring to a boil.
4. Reduce heat, and cook for about 10 minutes or until bulgar is soft. You will need to stir this so the bulgar doesn't burn to the bottom!
5. Add the bell peppers, spicy pepper, beans, frozen corn and salt. Continue to cook for about 10 minutes.
6. BOOM. Thats it. This makes eight servings. I like to serve mine with avocado and hot sauce.
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