I guess I’ve been doing more cooking than blogging because I have quite a few recipes in queue. I wish I had more time to blog, but…full-time work and 2 little ones keep me running non-stop.
Plus, this girl has a rather early bedtime. At my 9:15pm hockey game on Monday I was a bit slap happy. I joked with my teammates that it was an hour past my bedtime (not a stretch of the truth when at 10pm I’m still playing hockey), never mind the 45 minute drive home. *yawn*
I didn’t forget about my chili contest but I was feeling like I needed to post a bit of variety for a few weeks and so here we are. That, coupled with the fact that the Illini football season went from bad to worse. I am so hopeful at the start of football season and so discouraged by the time November comes around.
The Cubs pulled through for me in my lifetime. I’m hoping Illini football doesn’t take quite so long to bring me joy. I ended the season by making chili and cringing as I watched the 3rd and 4th quarters each week. Depressing.
But, Super Bowl is right around the corner, this is the 6th and final chili contest entry, and we’re ending this chili contest on a healthy note – fiber and vegetables and really, really filling. Many of us are sure to attend or host a Super Bowl shindig, and is there any more fitting dish that chili? Newp.
Hubby and I will pow-wow and choose our favorites but this vegetarian delight is delicious, healthy fare to complete this year’s line-up! Enjoy!
- ¾ cup bulgur
- 2 cups boiling water
- 1½ cups green peppers, finely chopped
- 1 large onion, chopped
- 2 tsp olive oil
- 2 cups reduced-sodium tomato juice
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (14½ oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 cup water
- 3 Tbsp chili powder
- 2 garlic cloves, minced
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- Place bulgur in a large bowl. Pour boiling water over the bulgur and stir well. Cover and let stand for 30 minutes. Drain and squeeze dry.
- In a large stockpot, heat oil over medium-high heat. Once hot, add onion and green peppers until tender, about 5-6 minutes.
- Stir in the bulgur, tomato juice, beans, tomatoes, tomato sauce, water, chili powder, garlic, cumin and cayenne. Stir well and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Serve hot.