city market chili

Kim

ingredients

1 cup dried kidney beans
1 cup dried black beans
7 cups water
1 large onion
4 cloves garlic
4 Tbs. chili powder
2 tsp. ground cumin
1 carrot, grated
1 jalapeno pepper, seeds removed and minced
1 cup bulgur wheat
1 28-oz can whole peeled tomatoes
2 cups vegetable broth
2 tsp. salt
Grated cheese, sour cream,
onions, peppers, etc.
for toppings

directions

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1. Soak kidney beans and black beans together in plenty of water to cover overnight. The next day, rinse well and bring to a boil in a large soup pot
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with 7 cups of fresh water. Chop and add onion, garlic, chili powder, and cumin. Simmer with lid on until tender, about 1 1/2 hours.
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2. Add remaining ingredients (carrot, jalapeno pepper, bulgur wheat, tomatoes, broth, and salt). Simmer with the
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lid partially ajar, stirring occasionally, for about 30 minutes, or until
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thickened and beans are soft.
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3. Serve with toppings of your choice.

notes

Dried bean soups and chili typically take 1 1/2 hours of cooking time to boil the beans, plus 1/2 hour of cooking time with the rest of the ingredients. If you plan to eat at 6 p.m., start at 4 p.m. Or if you have time in the morning, boil the beans fo

Source: Kim