Great in quesadillas! Rinse beans to reduce sodium levels by up to 30%!

INGREDIENTS
Makes 6 servings

½ cup (125 ml) bulgur (cracked wheat)

1 — 28 oz (796 ml) can low-sodium diced tomatoes, drained and liquid reserved

2 large onions, diced

3 Tbsp (45 ml) vegetable oil

1 tsp (5 ml) VE Minced Garlic

2 tsp (10 ml) VE Chili Seasoning

1 Tbsp (15 ml) VE Caliente Salsa Mix

2 tsp (10 ml) ground cumin

1 — 5 ½ oz (160 ml) can tomato paste

2 bell peppers, diced

1 — 19 oz can (540 ml) red kidney beans, drained and rinsed

1 — 19 oz can (540 ml) black beans, drained and rinsed

1 ½ cups (375 ml) frozen kernel corn

1. Mix bulgur and reserved tomato juice in a saucepan. Simmer for 5 minutes over medium-high heat and set aside.
2. Sauté onions in oil in a large VE Multi-Purpose Pot over medium heat and cook for 5 minutes. Add VE Minced Garlic, VE Chili Seasoning, VE Caliente Salsa Mix and cumin. Cook, stirring constantly, until onions are golden.
3. Stir in tomatoes, tomato paste, bulgur mixture, peppers, beans, corn and water. Cover and simmer for 10 minutes, or longer for a thicker chili.