Recipe - Pinto Bean And Vegetable Chili

1 pound Dried pinto beans, (about 2
One half cups) picked over and
rinsed
2 lg Onions, chopped
6 Garlic cloves
3 tablespoon Vegetable oil
1/3 cup Chili powder
1 tablespoon Ground cumin
One half teaspoon Cayenne, or to taste
6 cup Water
3 cup Chicken broth
1 cn Tomatoes, (28 ounce) drained
and chopped
1 Red bell pepper, chopped
fine
1 pack Frozen corn, (10 ounce)
Three fourths cup Bulgur
2 md Zucchini, scrubbed well and
cut into Three fourths inch pieces
2 tablespoon Worcestershire sauce, or to
taste
Three fourths cup Kalamata or other
brinecured black, pitted
and olives if desired,
chopped
1/3 cup Chopped fresh coriander if
desired

In a large bowl let the pinto beans soak in enough water to cover them by 2
inches overnight and drain them, or quicksoak them and drain them. In a
large heavy kettle cook the onions and 4 of the garlic cloves, minced, in
the oil over moderate heat, stirring, until the onions are softened, add
the chili powder, the cumin, and the cayenne, and cook the mixture,
stirring, for 30 seconds. Add the beans and the water and simmer the
mixture, uncovered, adding more water if necessary to keep the beans barely
covered, for 45 minutes to 1 hour, or until the beans are tender. Add the
broth, the tomatoes, the bell pepper, and the corn and simmer the mixture,
stirring occasionally, for 20 minutes. Add the bulgur and the zucchini and
simmer the mixture, stirring occasionally, for 20 minutes, or until the
zucchini is just tender. Stir in the remaining 2 garlic cloves, minced, the
Worcestershire sauce, the olives, and salt and pepper to taste, simmer the
chili for 5 minutes, and stir in the coriander. The chili may be frozen or
made 4 days in advance, cooled, uncovered, and kept covered and chilled.

Yield: 6 to 8 servings (12 cups)

NOTES : Cooking Live

Recipe by: Cooking Live Show #CL8806

Posted to MCRecipe Digest V1 #387 by Angele Freeman jfreeman@netusa1.net
on Jan 25, 1997.