ingredients:
2 Tbsp. Olive Oil
1 Large Onion, Chopped
4 cloves Garlic, Minced
1 Jalapeno Pepper, Seeded and Minced
2 Bell Peppers, Chopped
2 28 oz. Can of Tomatoes
28 oz. Vegetable Broth or Water
3 cups Bulghur Wheat
1 Tsp.Chili Powder
2 Tsp. Cumin
1 Tsp. Paprika
1 Package Frozen Corn
3 cans of beans, drained and rinsed
Bulghur not in your supermarket? Shame on them. Try the "ethnic" aisle of the market, or a health food store
Heat Olive Oil on medium heat in a nice big pot.
Add Onion and Garlic. If they start to sizzle and brown, turn it down!
Throw in the Jalapeno and Bell Peppers.
Add the spices. Start with these measurements and add to taste. Remember, spiciness increases during cooking so don't go hog wild right in the beginning.
Stir that for a while then add the tomatoes. You can buy chopped tomatoes in the can. If you bought whole tomatoes, just crush them into chunks with your spoon.
Fill one of the tomato cans with Vegetable broth or water and toss that in.
Bring it to a boil, add the bulghur. This will give the texture of ground meat when the chili is cooked. You can use ground meat if you want: Beef or Turkey would be good choices.
Return to a boil, reduce heat and simmer for 20 minutes.
Add a package of frozen corn. Just pour it right in.
Drain and rinse three cans of beans: a can of black beans, a can of northern beans, and a can of whatever other bean you like. Add them to the mix.
Cook for another 10 minutes then start tasting and adjusting to your liking.
Throw in a handful of chopped cilantro if you like, more chili powder, a little cayenne pepper…
Top with Sour Cream or Grated Cheddar and have a bowl right away. But when you store it for later, keep the toppings separate. They don't nuke so good.
Green Chile Stew ingredients:
1 tablespoon olive oil
3 cloves minced garlic
1 onion, minced
1 pound ground turkey or beef
2 large cans tomatoes
1 regular can tomato sauce
2 cans diced green chiles
1 can hominy
3 tsp. cumin
2 tsp. cayenne
salt and pepper to taste
Heat a large pot on medium high. Add oil.
Sauté garlic and onion.
Brown meat.
Add everything else, stir and simmer for a couple of hours. Taste test every 20 minutes or so and add more cumin or cayenne to your liking.
Ginger Curry Lentil Stew ingredients:
1 tablespoon olive oil
3 cloves minced garlic
1 onion, minced
3 teaspoons curry powder
1 teaspoon grated fresh ginger
1 fresh jalapeño pepper, seeded and minced
1 cup dried lentils
2 sweet potatoes, peeled and cubed
2 tomatoes, chopped, including juice
4 cups vegetable stock
Pinch sea salt
1 cup plain nonfat yogurt
1/4 cup cilantro or parsley
Heat a large pot on medium high. Add oil.
Sauté the garlic, onion, curry powder, ginger and jalapeño for about 4 minutes.
Add the lentils, sweet potatoes, tomatoes, stock and salt. Bring to a boil.
Reduce heat to medium; cover loosely and simmer until the lentils are tender, about 30 minutes.
Just before serving, swirl in yogurt and sprinkle stew with minced cilantro.
So make it a Sunday night ritual. Cook once for the whole week, save some cash and eat like a king!
