(from kylerhea’s recipe box)

I made the following changes: I cooked Foolproof brown rice but drained a 14oz can of diced tomatoes and substituted the tomato juice for part of the liquid. Then I didn’t have a can of kidney beans, so I used a can of refried pinto beans instead; I misread the recipe and only used the one 14 oz can of tomatoes, and used 4 ears of corn. It was a favorite.

Source: Moosewood Restaurant Cooks at Home

Serves 4 people

Categories: ***, Beans, Chili, Corn, Elyssa, Faves, Peppers, September


  • 1/2 cup bulghur
  • 1/2 cup hot water
  • 3 cups undrained canned tomatoes (28 ounce can)
  • 3 Tbs olive oil
  • 3 cups chopped onions
  • 3 garlic cloves, minced or chopped
  • 1 generous tsp ground cumin
  • 1 generous tsp chili pepper
  • 1 Tbs Tabasco or other hot pepper sauce or 1/4 tsp cayenne
  • 2 bell peppers, chopped
  • 2 cups fresh or frozen cut corn
  • 1 1/2 cups drained cooked black beans (14 oz can)
  • 1 1/2 cups drained cooked kidney beans (14 oz can)
  • salt to taste
  • **************
  • grated cheddar or monterey jack cheese
  • chopped cilantro


  1. Place the bulghur, hot water, and about a cup of the canned tomatoes in a small saucepan. Cover and bring to a boil on high heat, then lower the heat and simmer gently.

  2. Whille the bulghur cooks, heat the olive oil in a large saucepan. Saute the onions, garlic, cumin, chili powder, and Tabasco sauce or cayenne. When the onions are soft, stir in the bell peppers and saute them for another 2 to 3 minutes more. Chop the tomatoes right in the can and add them to the pan. Stir in the corn and beans, and heat thoroughly on low heat. Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid. Cover and simmer for a few minutes for the flavors to meld. Add salt to taste.

  3. Serve plain or topped with grated cheese and chopped cilantro.

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