Supporting the Sisterhood - Part 3

When 'May Grey' hits San Diego, I like to nest in my home and begin to fill my freezer with easy and nutritious meals.  That way, when the weather begins to improve, I can spend more time outside and just defrost a healthy meal for my family.  This vegetarian chili comes from a mama from the Mother's Circle, our local breastfeeding support group.  It is full of veggies and protein....totally delicious!  Enjoy!

Vegetarian Chili

1/2c. bulghur

1/2c. hot water

28oz can tomatoes, chopped, reserving the liquid 

3tbs. olive oil

3c. chopped onions

3 minced garlic cloves

3tsp. cumin

3tsp. chili powder (to taste)

2 chopped green peppers

2c. corn

14oz can black bean (rinsed and drained)

14oz can red kidney beans (rinsed and drained)

Salt, to taste

Grated jack or cheddar cheese

Cilantro

Directions

  1. Place bulghur, hot water, and 1c. of juice from the canned tomatoes in a saucepan.  Bring to a boil. Remove saucepan from the heat, cover, and let stand for 30 minutes.
  2. Heat oil in a large saucepan.  Saute onions, garlic, and spices.  When the onions are soft, add peppers and saute for 2-3 minutes.  Add tomatoes, corn, and beans.  Heat thoroughly over low heat.
  3. Add bulghur and remaining liquid.  Cover and simmer for a few more minutes.
  4. Add salt, to taste, cilantro, and cheese.

Serve with a fresh salad and enjoy!  Freeze the left-overs for a night when you don't have time to cook!