Sunday, November 18, 2007

What is in the pantry Chili

Here is a chili recipe I developed for what we had in the Kitchen. I think you probably do need to have the same brand beans and tomatoes for the same result.

1 Tbsp canola oil
1/2 Cup bulgur wheat
2 onions, finely chopped
1 shallot, finely chopped
1 yellow or red bell pepper, finely chopped
1 hot pepper, seeds removed, finely chopped
4 cloves garlic, minced
1 can 14oz Muir Glen fire roasted crushed tomatoes
1 can 14 oz Muir Glen fire roasted chopped tomatoes
1 can 14 oz Muir Glen whole tomatoes
1 can S&W black beans with liquid
1 can S&W white beans with liquid
1/2 tsp ground smoked paprika
1 tbsp ground cumin
1 tsp salt
fresh ground black pepper
1 inch piece canned chipotle minced
1 tsp adobo sauce from canned chipotle

Heat oil in dutch oven. Add bulgur and cook until toasted. Add onion and shallot and cook until soft. Add peppers and cook a few minutes. Add garlic and cook one minute while stirring. Add the tomatoes and beans and bring to boil. Add spices. Adjust pan to simmer. Use a lid for thinner chili. At this point cook at least 15 minutes, adjust seasonings, serve. This is good with some corn chips.

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