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Better Than Chili

A home-style Margaret Ann's Better Than Chili made with Vegetable Oil, Medium Onions, Large Carrots, Red Bell Peppers, and Green Bell Peppers. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 2
• 4
• 2
• 2
• 32 oz
• 1 cup
• 32 oz
• 2 cup
• 1/4 cup
• 1 tbsp
• 1 tbsp
• 1/4 tsp
• 1 cup
• 6
• 1/4 lb

Method (preview)

1. 1

   BROTH: use chicken or vegetable, homemade or canned.

2. 2

   Heat the oil in a 6-quart Dutch oven.

3. 3

   Add the onions, carrots, and the red and green bell peppers and cook over medium heat for 5 to 8 minutes.

4. 4

   Add the black beans, bulghur, tomatoes, chicken stock, chili powder, cumin, coriander, and cayenne pepper.

5. 5

   Bring to the boil, reduce the heat, and simmer for 30 to 45 minutes, until thickened.

6. 6

   Season to taste with salt and pepper.

7. 7

   Serve in bowls with yogurt, green onions, and grated cheese as condiments for topping the chili. Yield: 8 to 10 servings [patH mcRecipe]