Ingredients
- 4 carrots (chopped)
- 2 onions (chopped)
- 2 bell peppers seeded (red)
- 2 green bell peppers seeded
- 2 cans
- 1 bulgur soaked as noted
- 1,000 gr black beans (canned drained)
- 900 ml tomatoes with juice (canned whole)
- 475 ml chicken broth
- 240 ml yogurt (plain)
- 55 gr cheddar cheese (grated)
- 34 gr chili powder
- 30 ml vegetable oil
- 6 gr cumin (ground)
- 6 gr coriander (ground)
- 1 gr 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 litre 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
