Vegetarian Chilli with Bulgur
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.75 ¾ cup bulgur
- 2 tablespoon olive oil
- 1 large onion (s), finely chopped
- 2 clove (s) garlic, finely chopped
- salt and pepper
- 2 teaspoons cumin powder
- Chili powder
- 0.5 teaspoon ½ cinnamon
- 2 cans pizza tomatoes (400 g each)
- 3 cup vegetable broth
- 1 can kidney beans (440 g)
- 1 can corn (30 g)
- 1 can chickpeas
- 2 tablespoon tomato paste
- Nacho (s)
- Schmand
Print Recipe
Pin Recipe Instructions
- Use a 250 ml cup as a measure.
- Put the bulgur in a bowl, pour 1 cup of hot water over it, and let it soak for 10 minutes.
- In the meantime, heat the oil in a saucepan and gently fry the onions for about 10 minutes, or until they are soft and golden. Now add tomato paste, garlic, some chili powder, cumin, pepper and cinnamon to the onions and continue to fry for 1 - 2 minutes.
- Now add the canned tomatoes, the broth and the bulgur. Bring everything to a boil and let it simmer for about 10 minutes, stirring occasionally. Now add the beans, corn and chickpeas and let everything simmer for another 20 minutes. Season carefully with salt and chili powder.
- Serve the chilli and add nachos and sour cream if you like.
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