Tailgate Chili with Black and Red Beans


½ cup bulgur 
1 cup water
3 cups chopped onions
3 cloves garlic, minced or pressed
2 green bell peppers, chopped
3 cups diced tomatoes 
1½ cups cooked or 1 (15 ounce) can no-salt-added or low-sodium black beans, drained
3 cups cooked or 2 (15 ounce) cans no-salt-added or low-sodium red kidney beans, drained
2 cups fresh or frozen corn kernels
2 tablespoons chili powder
2 teaspoons ground cumin
¼ cup chopped fresh cilantro

1. Combine the bulgur and water in a saucepan, and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes or until tender.

2. While the bulgur cooks, heat 1/8 cup water in a large saucepan and water sauté the onions and garlic until almost soft, about 5 minutes. Stir in the green peppers and sauté an additional 3 minutes, adding more water as needed. Stir in the diced tomatoes, beans, corn, chili powder and cumin. Bring to a boil, reduce the heat, cover and simmer for 20 minutes.

3. Add bulgur and simmer for an additional 5 minutes. Stir in cilantro.

Serves 5