Ingredients
- 2 garlic (cloves)
- 1/2 bulgur
- 500 gr kidney beans (canned)
- 300 gr tomatoes
- 170 gr mushrooms (sliced)
- 140 gr green pepper (chopped)
- 230 ml salt free tomato sauce
- 120 gr onions (chopped)
- 120 ml water
- 5 ml olive oil
- 3 gr chili powder
- 2 gr oregano (dried)
- 2 gr cumin (ground)
Heat oil in a large nonstick skillet over medium heat. Add garlic, onions, green pepper, and mushrooms. Cook 10 minutes, or until vegetables are tender, strirring occasionally. Add remaining ingredients. Reduce heat to low, cover, and cook 15 minutes. Stir several times while cooking.
