- 6 ounces Bulgur
- 1 ¼ cups Tomato juice
- 3 Onions
- 3 large Garlic cloves
- 3 small Carrots (each 60 grams)
- 5 ounces Button mushrooms
- 2 Bell peppers (1 red, 1 yellow)
- 2 ounces Sun-dried tomatoes (in oil)
- 2 tablespoons Olive oil
- 2 teaspoons Chili powder
- 1 tablespoon ground Cumin seeds
- 3 tablespoons Tomato paste
- 1 ¾ cups Vegetable broth
- 2 pounds peeled Tomatoes (canned)
- 15 ounces Kidney beans (canned)
- 15 ounces White beans (canned)
- 1 bunch Cilantro
- 4 ounces Sour cream
- Cayenne pepper
Put bulgur in a bowl. Boil tomato juice in a small saucepan. Pour over bulgur, mix, cover with a lid and let soak for 20 minutes.
Meanwhile, peel and finely chop the onions and garlic.
Trim carrots, rinse, peel and finely chop. Trim mushrooms and chop finely.
Halve the bell peppers, remove seeds, rinse and finely chop. Drain sun-dried tomatoes and finely dice.
Heat oil in a pot. Sauté onions and garlic until translucent.
Add carrots and mushrooms and sauté for about 3 minutes while stirring.
Stir in chili powder, cumin and tomato paste and sauté briefly. Add vegetable broth.
Chop peeled tomatoes with a knife directly in the can and also add to the pot. Stir in sun-dried tomatoes, bulgur and diced peppers. Bring to a boil and then cook over low heat, stirring frequently, about 15 minutes.
Put kidney beans and white beans in a sieve, rinse under running water and drain.
Add both types of beans to the pot, gently stir in and cook the chili. Season with cayenne pepper and salt.
Rinse cilantro, shake dry, pluck leaves and chop. Stir the sour cream directly into the chili and sprinkle with cilantro or place in bowls to serve alongside the chili. Season with salt and pepper and serve.