- 1/2 cup bulghur
- 1/2 cup hot water
- 3 cups undrained canned tomatoes (or 28 oz can)
- 1 teaspoon Olive oil
- 3 cups chopped onions
- 3 garlic cloves, minced or pressed
- 1 generous tsp ground cumin
- 1 generous tsp chili powder
- 1 Tbsp. Tabasco
- 2 green bell peppers, chopped
- 2 cups fresh or frozen cut corn
- 1 1/2 cups drained, cooked black beans (14 oz can)
- 1 1/2 cups drained, cooked kidney beans (14 oz can)
- salt to taste
- grated cheddar or Monterey jack cheese (optional- not included count in points listed)
- chopped fresh cilantro (optional)
While bulghur cooks, heat the olive oil in large saucepan. Sauté the onions, garlic, cumin, chili powder, and Tabasco or cayenne. When the onions are soft, stir in the bell peppers and sauté for 2-3 min. Chop the tomatoes right in the can (or just used diced tomatoes) and add them to the pan. Stir in the corn and beans, and heat thoroughly on low heat. Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid. Cover and simmer for a few minutes for the flavors to meld. Add salt to taste. Serve plain or topped with grated cheese and cilantro.
Listed as 4-6 servings.
Makes a total of just shy of 9 cups at 2 points per cup.