Ingredients Jump to Instructions ↓

  1. 1/2 cup tomato juice

  2. 1/2 cup uncooked bulgur (cracked wheat)

  3. 1 cup frozen corn

  4. 2 tsp. chili powder

  5. 1/2 tsp. dried oregano leaves

  6. 1/2 tsp. ground cumin

  7. 1 onion, chopped

  8. 3 cloves garlic, minced

  9. 1 green bell pepper, chopped

  10. 1 red bell pepper, chopped

  11. 2 (14 oz.) cans diced tomatoes, undrained

  12. 15 oz. can kidney beans, rinsed and drained

  13. 15 oz. can black beans, rinsed and drained

Instructions Jump to Ingredients ↑

  1. In 1 quart 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 stockpot. Cook over medium high heat, stirring frequently, until vegetables are tender and chili is blended, about 1-1/2 hours. Stir in bulgur and heat through.

  3. servings Cool completely and freeze in plastic freezer containers. To serve, thaw overnight in refrigerator, then heat in saucepan or in microwave, stirring gently, until hot.


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