Bulgur chili

Ingredients for 4 servings:

• 2 onions
• 2 red chili peppers or 1 tsp sambal oelek
• 1 garlic clove(s)
• 2 tbsp oil
• 1 large can of tomatoes, peeled
• 400 ml vegetable stock
• 200 g bulgur
• 1 can of corn
• 1 can kidney beans
• salt and pepper
• 1 tsp spice mix (Ras-El-Hanout)
• 1 tsp oregano, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 25 minutes

Peel and finely dice the onions and garlic, and finely chop the chili peppers, if desired. Heat the oil in a pot and sauté the onions, garlic, and chili peppers, if desired. Add the peeled tomatoes, vegetable stock, and sambal oelek, if desired, and simmer over low heat for about 45 minutes, until the tomatoes are mostly cooked. Remove the pot from the heat, add the bulgur wheat, and let it swell with the lid closed for about 20 minutes. Rinse the corn and beans in a sieve, drain well, and add them. Season to taste and return to the heat at low heat. The portions aren’t particularly large; we eat this amount for two.