by Carnivore&Vegetarian
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my 8 recipes »
Carnivore&Vegetarian's Notes:
1/2 Large onion Ask a question about this ingredient
2 cloves garlic (diced) Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1/4 teaspoon oregano, basil, cumin Ask a question about this ingredient
3 tablespoons chili powder Ask a question about this ingredient
4 cakes carrots (chopped) Ask a question about this ingredient
28 and 14 oz Cans crushed Tomatoes Ask a question about this ingredient
1 can kidney beans Ask a question about this ingredient
1 zuccini chopped Ask a question about this ingredient
1 can black beans Ask a question about this ingredient
1 cup Bulgar Ask a question about this ingredient
2 cups chicken or vegetable stock Ask a question about this ingredient
Heat large stock pot or dutch oven to low-medium.
Ask a question about this stepAdd Onions and garlic and saute for 2 minutes
Ask a question about this stepAdd oregano, basil, cumin and 2 tbsp of chili powder
Ask a question about this stepAdd carrots and zucchini, cook 3 minutes more.
Ask a question about this stepStir in tomatoes, beans, bulgar. Bring to boil and then simmer 30+ minutes, until bulgar is cooked/veggies not crispy.
Ask a question about this stepAdd veggie broth to thin out/reach consistency you want. Add remaining chilli powder/other spices to taste (hot sauce etc.)
Ask a question about this step
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
