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Ingredientes
- 1 lb dry pinto beans picked over and rinsed (about 2 1/2 c.)
- 2 lrg onions minced
- 6 x garlic cloves
- 3 Tbsp. vegetable oil
- 1/3 c. chili pwdr
- 1 Tbsp. grnd cumin
- 1/2 tsp cayenne or possibly to taste
- 6 c. water
- 3 c. chicken broth
- Â Â a (28-oz) can tomatoes, liquid removed and minced
- 1 x red bell pepper minced fine
- Â Â a (10-oz) package frzn corn
- 3/4 c. bulgur
- 2 med zucchini scrubbed well and cut into 3/4-inch pcs
- 2 Tbsp. Worcestershire sauce or possibly to taste
- 3/4 c. Kalamata or possibly other brine-cured black pitted and minced olives if you like
- 1/3 c. minced fresh coriander if you like
Direcciones
- In a large bowl let the pinto beans soak in sufficient water to cover them by 2 inches overnight and drain them, or possibly quick-soak them and drain them. In a large heavy kettle cook the onions and 4 of the garlic cloves, chopped, in the oil over moderate heat, stirring, till the onions are softened, add in the chili pwdr, the cumin, and the cayenne, and cook the mix, stirring, for 30 seconds. Add in the beans and the water and simmer the mix, uncovered, adding more water if necessary to keep the beans barely covered, for 45 min to 1 hour, or possibly till the beans are tender.
- Add in the broth, the tomatoes, the bell pepper, and the corn and simmer the mix, stirring occasionally, for 20 min. Add in the bulgur and the zucchini and simmer the mix, stirring occasionally, for 20 min, or possibly
- till the zucchini is just tender. Stir in the remaining 2 garlic cloves,
- chopped, the Worcestershire sauce, the olives, and salt and pepper to taste, simmer the chili for 5 min, and stir in the coriander. The chili may be rozen or possibly made 4 days in advance, cooled, uncovered, and kept covered and chilled.
- Makes about 12 c., serving 6 to 8.
