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Recipe Source: cdkitchen.com
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Holy Moley Chili
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Serves/Makes: 6
Ready in: 30-60 minutes
- 3 tablespoons vegetable oil
- 3 medium onions, chopped
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/4 teaspoon cayenne pepper
- 2 medium green bell peppers, chopped
- 3 cloves garlic, chopped fine
- 3 tablespoons unsweetened cocoa powder
- 1 can (28 ounce size) tomatoes (undrained), chopped
- 1 cup water
- 1 can (14 ounce size) red kidney beans, drained and rinsed
- 1 can (14 ounce size) black beans, drained and rinsed
- 2 cups fresh or frozen whole kernel corn
- 1/2 cup bulgur
- salt and pepper
- low-fat plain yogurt
- chopped fresh cilantro
In large heavy saucepan, heat oil over medium heat. Add onions, chili powder, cumin and cayenne pepper. Saute for 5 minutes or until onions are tender, stirring occasionally. Add green peppers and garlic; saute for 1 minute. Add cocoa, tomatoes and water; bring to a boil. Add kidney and black beans, corn and bulgur. Reduce heat to low and simmer, uncovered, for 15 minutes or until bulgur is cooked. Add salt and pepper to taste. To serve, top with a dollop of yogurt and sprinkle with cilantro.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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