Ingredients
- 4 carrots (chopped)
- 2 onions (chopped)
- 2 bell peppers seeded (red)
- 2 green bell peppers seeded
- 2 cans
- 1 bulgur soaked as noted
- 32 ounces black beans (canned drained)
- 32 ounces tomatoes with juice (canned whole)
- 2 cups chicken broth
- 1 cup yogurt (plain)
- 1/4 pound cheddar cheese (grated)
- 1/4 cup chili powder
- 2 tablespoons vegetable oil
- 1 tablespoon cumin (ground)
- 1 tablespoon coriander (ground)
- 1/4 teaspoon cayenne pepper
- 6 slices green onions (sliced)
SOAK bulgur for 20 to 30 minutes in 2 cups boiling water. BROTH: use chicken or vegetable, homemade or canned.
Heat the oil in a 6-quart Dutch oven. Add the onions, carrots, and the red and green bell peppers and cook over medium heat for 5 to 8 minutes. Add the black beans, bulghur, tomatoes, chicken stock, chili powder, cumin, coriander, and cayenne pepper. Bring to the boil, reduce the heat, and simmer for 30 to 45 minutes, until thickened. Season to taste with salt and pepper.
Serve in bowls with yogurt, green onions, and grated cheese as condiments for
