This week, I’ll be talking about eating healthfully and affordably. It’s a subject near and dear to my heart! My first few years out of college, I worked as a reporter at tiny weekly newspapers, for about what the current federal minimum wage is. I had a small rent, a small car payment, small credit card payment, small student loan payment…and a small food budget.
Red, Gold, Black and Green Chili
Serves 4-6 generously
1/2 cup bulgur
1/2 cup hot water
2 14-ounce cans diced tomatoes
2 tablespoons olive oil
3 cups chopped onions
3 garlic cloves, minced or pressed
1 generous teaspoon ground cumin
1 generous teaspoon ground chili powder
1 tablespoon Tabasco or other hot pepper sauce, or 1/4 teaspoon cayenne pepper
2 green bell peppers, chopped
2 cups fresh or frozen cut corn
1 14-ounce can black beans, drained (or 1.5 cups cooked from scratch)
1 14-ounce can kidney beans, drained (or 1.5 cups cooked from scratch)
salt to taste
grated cheddar or jack cheese (optional)
chopped fresh cilantro (optional)
- Place bulgur, hot water and about a cup of juice from the canned tomatoes in a small sauce pan. Cover and bring to a boil, then lower the heat and simmer gently.
- Meanwhile, heat the olive oil in a large saucepan. Saute the onions, garlic, cumin, chili powder and Tabasco (or cayenne). When the onions are soft, stir in the green bell peppers and saute for 2 to 3 minutes more. Add the diced tomatoes, the corn and the beans to the pan, stir to combine, and heat thoroughly on low heat.
- Taste the bulgur. 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.
- Serve plain or topped with grated cheese and cilantro.