Ingredients
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1/2 cup Bulgar wheat
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1/2 cup olive oil
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1 small red onion, chopped
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1 small white onion, chopped
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1 1/2 tablespoons minced garlic
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1/2 cup cubed celery
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2 tablespoons chili powder
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2 tablespoons ground cumin
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1/2 teaspoon cayenne pepper
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3 teaspoons chopped fresh basil
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1 tablespoon chopped fresh oregano
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1 yellow squash, cubed
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1 zucchini, cubed
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1 red bell pepper, cubed
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1 (28 ounce) can diced tomatoes
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salt
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pepper
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1/2 cup cubed carrot
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1 green bell pepper, cubed
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1 cup mushroom
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1 cup dried kidney beans
Instructions
- Cook beans according to package directions, or substitute with (2) 14 ounce cans of beans.
- Pour bulgar into a bowl and add one cup of boiling water; let soak for 30 minutes.
- Heat olive oil in a large saucepan. Saute onions and carrots 4 minutes.
- Add garlic and celery and saute until glazed.
- Add chili powder, cumin, cayenne, basil and oregano.
- Add diced tomatoes and simmer for 10 minutes.
- Add squash, zucchini, red and green peppers and mushrooms.
- Cook 4 minutes.
- Add bulgar and kidney beans with liquid.
- Simmer for 20 minutes to let flavors marry.
- Season to taste with salt and pepper.