From start to finish this chili takes an hour to be on your table and it's easy-peasy.
START YOUR WHEAT
1 cup bulgur wheat
2 cups boiling water
Measure the wheat into a heat-proof bowl. Add the boiling water and mix through. Allow to sit for 30 minutes. Drain excess water when the time elapses. Perfection isn't necessary here.
CHILI BASE INGREDIENTS
1 T extra virgin olive oil
1 large onion, diced
1 1/2 cups green bell pepper/red bell pepper/hot peppers to your taste
4 cloves garlic, minced
1 28-0z can crushed tomatoes or tomato sauce
1 14-oz can black beans, rinsed
1 14-oz can garbanzo beans, rinsed
~ 20 oz water
1 1/2 T ground cumin
1 1/2 T ground chili powder
1/4 t cayenne pepper
2 t dried oregano
1 t unsweetened cocoa powder
1/4 cup finely chopped cilantro or the zest of 1 lemon (optional)
Rinse and drain the beans in a colander. About 15 minutes after you begin steeping your bulgar wheat, bring a heavy stock pot to temperature over medium heat. Add your olive oil. When hot, sautee the onion and bell pepper until translucent. Add the garlic and sautee another 2-3 minutes. Add the remaining ingredients to the pot and add the bulgur wheat when ready. If the chili looks to thick, add a bit more water. Increase your heat to medium-high and bring the chili to a boil. Reduce heat to medium-low and simmer for 30 minutes.
Top with your favorite: cheddar, zesty yogurt sauce, cilantro, and onion. Serve with a deep green vinaigrette salad, whole wheat soda bread, and a wonderful malbec. I would not recommending serving this chili over pasta as it already has a substantial amount of grain.
Enjoy!
