Ann's Veggie Chili

By Steve-3

Best veggie chilli. Lots of work but worth it.

Ingredients

• 3/4 cup bulgur
• 1 cup orange juice
• 4 cloves minced garlic
• 3 TB cumin
• 1 1/2 TB thyme
• 1 1/4 tsp cinnamon
• 1 can (35 oz) plum tomatoes with juice
• 3 cups chicken stock or water
• 2 TBS salt
• 1/4 lb green beans (or substitute another veggie)
• 1 16 oz kidney beans rinsed and drained
• 2 large sweet red peppers, diced
• 1 package frozen corn, thawed and drained
• 1 can (16 oz) chick peas
• 1/3 cup olive oil
• 2 large yellow onions, chopped
• 1/3 cup mild unseasoned chili powder (or less)

Preparation

Step 1

Combine bulgur and OJ. Let stand stirring occasionally.
In 5 qt dutch oven over low-medium heat, warm oil. Add onions and garlic, stir for 20 minutes. Stir in all spices. Cook for 5 minutes, stirring constantly.

Add tomatoes with juice and chicken stock. Stir in 1 TB salt, bring to boil, skimming scum. Lower heat, partially cover, simmer for 25 minutes. Uncover, add red pepper, cook uncovered for 20 minutes. Stir in bulgur, cook for 25 minutes. Stir in green beans (if using) and corn. Cook 5 minutes.