Farmer's Chili

Recipe Ingredients

1 tablespoon	15ml	Oil
1		Beef broth - (13 3/4 oz)
4		Garlic - minced
1 1/2 cups	355ml	To 2 cups water
1 cup	62g / 2.2oz	Spanish onion - minced (large)
2 tablespoons	30ml	Brown sugar
2 tablespoons	30ml	Carrots - chopped (medium)
2 tablespoons	30ml	Chili powder
1 tablespoon	15ml	Zucchini - chopped (medium)
2 teaspoons	10ml	Ground cumin
1		Red kidney - (15 1/2 oz)
1 teaspoon	5ml	Dried oregano - beans; drained, rinses
1 teaspoon	5ml	Salt - coarsely chopped
1/2 cup	118ml	Bulgur wheat
1		Whole tomatoes - (28 oz)
1/2 cup	31g / 1.1oz	Fresh or frozen corn kernels - liquid reserved; tom
		Light sour cream or - coarsely chopped
		Low-fat yogurt
1		Low-salt - (6 oz)
1		Sliced green onions - tomato paste
1		Sliced cilantro leaves

Recipe Instructions

Preparation time: 25 minutes. Cooking time: 1 hour. Yield: 9 1/2 cups.

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 chilies, 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.

Source:
Sunset Mar 1996, Alan Azulay, Federal Way, WA

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