Fun for the whole family, this is a wonderful dish to transition from summer to fall with. If you’re soaking dried kidney beans ahead of time (overnight), so be it. If you’re using canned kidney beans, so be it. Tonight, we’re having chili.
-Chloe
Ingredients
- 1 onion, chopped
- 2 cloves garlic
- 3 tbs oil (light sesame, coconut, or ghee would all be wonderful)
- 1 cup bulgur wheat
- 2 cups water or stock
- 1 – 1 / 2 – 2 cups chopped tomatoes
- 1 ear corn, scraped (or a bag of frozen corn)
- 4 cups kidney beans, cooked (approx 2 cans, if not soaking + cooking)
- 1 – 1/2 tsp salt
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cumin powder
- 1 – 2 tbs soy sauce (nama shoyu or tamari are wonderful alternatives)
- 1/2 – 1 cup sunflower seeds (optional, but delicious)
Recipe
Saute onion and garlic in oil until onion is soft. Discard garlic. Add bulgur, stock, 1 cup of tomatoes and the corn. Mash 2 1/2 cups beans with remaining tomatoes and add with whole beans along with the seasonings. Simmer for thirty minutes, adding the soy sauce and sunflower seeds, if desired, toward the end.