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Bulgur Chili

6 c Water
2 Onions; large
2 Garlic cloves; minced
1 Green pepper; chopped
1 c Cut corn
1 cn Tomato paste
28 oz Tomatoes; crushed
1/2 c Bulgur
2 tb Chili powder
1 tb Sorghum
1 tb Cumin
2 tb Parsley; chopped
3 c Cooked kidney beans
3 Celery stalks


SAUTEE GARLIC, ONION AND GREEN PEPPER IN A SMALL AMOUNT OF OIL UNTIL TENDER, IN A LARGE COOKING POT. ADD WATER AND REMAINING INGREDIENTS EXCEPT BEANS. SIMMER, COVERED FOR 1 HOUR; STIRRING OCCASIONALLY. STIR IN BEANS AND SIMMER FOR 15 TO 30 MINUTES MORE. NOTE: THIS MAY BE MADE IN A slow cooker WITH ALL THE INGREDIENTS EXCEPT I ADD DRIED KIDNEY BEANS AT THE SAME TIME AS ALL THE OTHER INGREDIENTS. THIS IS GREAT WITH TORTILLA CHIPS, IN OMELETS OR AS A MAIN DISH. FOR A SWEETER CHILI BLACKSTRAP MOLASSES MAY BE ADDED, 2 TABLESPOONS IS USUALLY PLENTY..





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