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"Elixir Chili Cook-Off"

1 Tablespoon - Sunflower Oil
1 - Medium Yellow Onion (Diced)
1 Cup - Shredded Carrots
1-2 - Jalapeno Peppers, (Stemmed, Seeded & Minced)
*Vary To Taste*
3 - Garlic Cloves (Minced)
1/2 Cup - Bulgur (Rinsed)
2 Tablespoons - Chili Powder
1 Tablespoon - Ground Cumin
2 Cups - Diced Fresh Tomatoes
1 1/2 Cups - Tomato Sauce
1 - 15 oz Can of Kidney Beans (Drained & Rinsed)
1 1/2 - 15 oz Can of Black Beans (Drained & Rinsed)
1 1/2 - Teaspoons Kosher Salt
*Vary To Taste*
Chopped Fresh Cilantro
4 Servings - Elixir MRE Greenberry

Heat the oil in a Dutch Oven or large pot over medium-high heat. Add the onion, carrots, and jalapeno and saute, stirring often, until the onion is soft and translucent, about five minutes. Add the garlic and saute for one minute. Add the bulgur, chili powder, and cumin and stir until well combined. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer. Stir occasionally, until the beans are tender. (About one hour.) Season with salt to taste and serve with a sprinkling of cilantro.

Serves 8

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