Tailgate Chili With Black And Red Beans

• 1/2 cup bulghur
• 1 cup water
• 3 cups chopped onions
• 3 cloves garlic, minced or pressed
• 2 green bell peppers, chopped
• 3 cups diced tomatoes or 1 (28 ounce) can no salt added diced tomatoes
• 1 1/2 cups cooked black beans or 1 (15 ounce) can black beans, no salt added or low sodium, rinsed and drained
• 3 cups cooked red kidney beans, or 2 (15 ounce) cans red kidney beans, no salt added or low sodium, rinsed and drained
• 2 cups fresh or frozen corn kernels
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/4 cup chopped fresh cilantro

1. Combine bulghur and water in a saucepan. Bring to a boil, reduce heat and simmer for 12 to 15 minutes or until tender.
2. While bulghur cooks, heat 1/8 cup water in a large saucepan and water saute onions and garlic until almost soft, about 5 minutes. Stir in green peppers and saute an additional 3 minutes, adding more water as needed.
3. Stir in diced tomatoes, beans, corn, chili powder and cumin. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add bulghur and simmer for an additional 5 minutes. Stir in cilantro.

bulghur, water, onions, garlic, green bell peppers, tomatoes, black beans, cooked red kidney beans, corn, chili powder, ground cumin, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/tailgate-chili-with-black-and-red-beans-50169503 (may not work)