Ingredients
1 15-ounce can diced tomatoes, no salt added
1 15-ounce can tomato puree
2 15-ounce cans red kidney beans
2 cups carrots, chopped small
1 cup onions, chopped
3 cups red, green or yellow peppers, chopped
1 clove of garlic, crushed or minced
1 tablespoon ground cumin
1/2 tablespoon chili powder, or to taste
1/2 tablespoon dried oregano
1 teaspoon ground black pepper
pinch of cayenne pepper, or to taste
1/2 cup dry bulgar wheat
Preparation
Combine all ingredients, EXCEPT the bulgar, in a large soup pot. Cover and simmer on low heat for 40 minutes, or until vegetables are soft. Stir occasionally to prevent sticking to the pot bottom. After 40 minutes, add the bulgar. Cover and remove the pot from heat. Allow the heat of the chili to soften the bulgar, for about 20 minutes, before serving. Makes 8 servings-about 145 calories.
