Farmer's Chili

prep time:: 0 min

Serving size: 8

ingredients

1 tbsp. oil
4 clove garlic -- minced
1 large spanish onion -- minced
2 medium carrots -- chopped
1 medium zucchini -- chopped
1 can kidney beans -- (15.5 oz, drained, rinsed, coarsely chopped)
1 can whole tomatoes -- (28 oz, liquid reserved, coarsely chopped)
1 can tomato paste -- (6 oz.)
1 can beef broth -- 13.75 oz
1.5 - 2 C water
2 tbsp. brown sugar
2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. oregano
1 tsp. salt
1/2 C bulgur wheat
1/2 C fresh or frozen corn

directions

Heat oil in 3 quart non-aluminum saucepan over medium-high heat. Add garlic, onion, carrots and 1/2 cup of zucchini. Cook, stirring often, until onion is softened, about 4 minutes. Add kidney beans, tomatos and their liquid, tomato paste, beef broth, 1.5 cups water, brown sugar, chili powder, cumin, oregano, and salt. Stir until combined. Simmer, covered, stirring occasionally, 40 minutes.

Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10 minutes more. Add remaining 1/2 cup water as necessary. Taste and adjust seasoning.

Source: Chicago Tribune