Yield: 8 Servings
1 Tbsp oil
1 can (13 3/4 oz) beef broth
4 large cloves garlic, minced
1 1/2 cup to 2 cups water
1 large Spanish onion, minced
2 Tbsp brown sugar
2 med carrots, chopped
2 Tbsp chili powder
1 med zucchini, chopped
2 tsp cumin, Ground
1 can (15 1/2 oz) red kidney beans, drained
1 tsp oregano, dried
1 tsp salt
1/2 cup bulgur wheat
1 can (28 oz) whole tomatoes, - liquid reserved,
1/2 cup fresh corn kernels
light sour cream, low-fat
1 can (6 oz) low-salt tomato paste
1 thin green onions, Sliced thin
1 bunch cilantro leaves, Sliced
1. Heat oil in 3-quart non-aluminum saucepan over medium-high heat. Add garlic, onion, carrots and 1/2 cup of the zucchini. Cook, stirring often, until onion is softened, about 4 minutes. Add kidney beans, tomatoes and their liquid, tomato paste, beef broth, 1 1/2 cups water, brown sugar, chili powder, cumin, oregano and salt. Stir until combined. Simmer, covered, stirring occasionally, 40 minutes.
2. Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10 minutes more. Add remaining 1/2 cup water as necessary. Taste and adjust seasoning. Serve hot. Pass light sour cream or low-fat yogurt, sliced green onions and cilantro leaves separately.
Note: This is a highly flavorful, crunchy and substantial chili. As with most chili, it's best made at least a day ahead so the flavors fully develop. Can be made up to 3 days ahead and refrigerated or frozen as long as 3 months. Reheat gently, adjusting water and seasoning as needed.
America's Most Wanted Recipes
1 Tbsp oil
1 can (13 3/4 oz) beef broth
4 large cloves garlic, minced
1 1/2 cup to 2 cups water
1 large Spanish onion, minced
2 Tbsp brown sugar
2 med carrots, chopped
2 Tbsp chili powder
1 med zucchini, chopped
2 tsp cumin, Ground
1 can (15 1/2 oz) red kidney beans, drained
1 tsp oregano, dried
1 tsp salt
1/2 cup bulgur wheat
1 can (28 oz) whole tomatoes, - liquid reserved,
1/2 cup fresh corn kernels
light sour cream, low-fat
1 can (6 oz) low-salt tomato paste
1 thin green onions, Sliced thin
1 bunch cilantro leaves, Sliced
1. Heat oil in 3-quart non-aluminum saucepan over medium-high heat. Add garlic, onion, carrots and 1/2 cup of the zucchini. Cook, stirring often, until onion is softened, about 4 minutes. Add kidney beans, tomatoes and their liquid, tomato paste, beef broth, 1 1/2 cups water, brown sugar, chili powder, cumin, oregano and salt. Stir until combined. Simmer, covered, stirring occasionally, 40 minutes.
2. Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10 minutes more. Add remaining 1/2 cup water as necessary. Taste and adjust seasoning. Serve hot. Pass light sour cream or low-fat yogurt, sliced green onions and cilantro leaves separately.
Note: This is a highly flavorful, crunchy and substantial chili. As with most chili, it's best made at least a day ahead so the flavors fully develop. Can be made up to 3 days ahead and refrigerated or frozen as long as 3 months. Reheat gently, adjusting water and seasoning as needed.
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