Chili sin Carne

Ingredients for 4 servings:

• 200 g bulgur
• 1 can kidney beans with water (225 g or 425 ml)
• 140 g corn from the can, with liquid
• 1 pack of tomatoes, pureed
• 300 ml vegetable stock, possibly more
• 1 onion(s)
• n. B. Oil for frying
• 1 garlic clove(s)
• 1 small chili pepper(s)
• ½ tsp mustard, medium hot
• 1 tsp tomato paste
• 1 tsp cocoa powder, unsweetened
• 1 tsp cumin powder
• 1 tbsp oregano
• salt and pepper
• 1 dash of soy sauce

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with bulgur

Peel the onion, dice it, and fry it in oil in a large pot until translucent. Chop the chili pepper – if you don’t like it too spicy, you can omit the seeds. Add it to the warm oil and fry briefly. Deglaze everything with the passata, corn, and beans. Add the spices, cocoa, mustard, tomato paste, soy sauce, and crushed garlic and bring to a boil briefly. Finally, add the vegetable stock and bulgur wheat and cook for another 20 minutes. If the chili is too thick, add a splash of vegetable stock.