The new edition of KCC (the Kosher Cooking Carnival) is up. Thanks Gillian for your hard work as well as the great ratings you’ve given me.
This nutritious dish – otherwise known as chili sin carne – can be served plain or topped with grated mozzarella or cheddar. It is a fine vegetarian alternative to chulent.
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 onion, finely chopped
2 green peppers, seeded and diced
1 pound white mushrooms, fresh or in a can
1 can (15.5 ounces) kidney beans, rinsed and drained
1 can (14 ounces) tomatoes with juices (squeeze tomatoes by
1/2 cup whole grain bulgur (cracked wheat)
1 teaspoon fresh thyme petals
1 teaspoon ground cumin
1 teaspoon chili powder
Freshly ground black pepper
Heat olive oil in a medium saucepan and cover. Add
garlic, onion and green pepper. Simmer over low heat until
onion is tender.
Wipe mushrooms with a damp paper towel, trim ends
as needed and slice. Add to saucepan with remaining ingredients,
plus 1/2 cup water. Bring to a boil. Cook very slowly,
covered, stirring occasionally, for 15 minutes.
Season to taste.