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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tb Oil

  3. 13 3/4 oz beef broth

  4. 4 Cloves garlic -- minced

  5. 1 1/2 c To

  6. 2 cups water

  7. 1 large Spanish onion -- minced

  8. 2 tb Brown sugar

  9. 2 medium Carrots -- chopped

  10. 2 tb Chili powder

  11. 1 medium Zucchini -- chopped

  12. 2 ts Ground cumin

  13. 1 Can (15 1/2 oz) red kidney

  14. 1 t Dried oregano

  15. - beans -- drained, rinsed

  16. 1 t Salt

  17. - coarsely chopped 1/2 c Bulgur wheat

  18. 1 Can (28 oz) whole tomatoes

  19. 1/2 c Fresh or frozen corn kernels

  20. - liquid reserved -- tomatoes

  21. Light sour cream or - coarsely chopped - low-fat yogurt

  22. 1 Can (6 oz) low-salt

  23. Thin sliced green onions

  24. - tomato paste

  25. Thin sliced cilantro leaves

Instructions Jump to Ingredients ↑

  1. Preparation time: 25 minutes. Cooking time: 1 hour.

  2. Heat oil in 3-quart non-aluminum saucepan over medium-high heat. Addgarlic, onion, carrots and 1/2 cup of the zucchini. Cook, stirring often,until onion is softened, about 4 minutes. Add kidney beans, tomatoes andtheir liquid, tomato paste, beef broth, 1 1/2 cups water, brown sugar,chili powder, cumin, oregano and salt. Stir until combined. Simmer,covered, stirring occasionally, 40 minutes.

  3. Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10minutes more. Add remaining 1/2 cup water as necessary. Taste and adjustseasoning. Serve hot. Pass light sour cream or low-fat yogurt, sliced greenonions and cilantro leaves separately. Note: This is a highly flavorful,crunchy and substantial chili. As with most chilis, it's best made at leasta day ahead so the flavors fully develop. Can be made up to 3 days aheadand refrigerated or frozen as long as 3 months. Reheat gently, adjustingwater and seasoning as neede

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