1. (Note: I like things spicy, so I omit the chili powder complete, and instead use chili flakes. Really great taste.) Place the oil in a heavy 3-quart saucepan. 2. Add the onions, celery, carrots and peppers. 3. Cook over medium heat for 10 minutes, or until the vegetables are tender but not brown. 4. Stir in the garlic, chili powder (or flakes) and cumin; cook for 1 minute. 5. Add the tomatoes with juice and water, bring chili to a simmer. 6. Cover the pan, reduce heat to low and cook, stirring occasionally, for 1 hour. 7. Add the beans and bulgar. 8. Cook for 30 minutes, or until the bulgur is cooked through and the vegetables are tender. 9. Add salt to taste. 10. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
