Chili with Bulgur

For the chili with bulgur, wash the bulgur with cold water until the water drains clear. Put it in a pot and pour 300 ml of hot vegetable soup over it. Cover and let swell for 12 minutes, drain if necessary.

Peel and finely chop onions, garlic and carrots. Heat 2 tablespoons clarified butter in a large saucepan and sauté onions until golden. Add garlic, carrots, cumin and chili and sauté well. Stir in tomato paste.

In a separate pan, brown the mince in a little clarified butter and add to the onion mixture. Add the canned tomatoes and salt a little.

Wash the bell pepper, remove the stalk, seeds and white skin and cut into small cubes. Add to the chili with the bulgur and continue to simmer for 15 minutes.

Wash beans and corn under running water and drain. Add to the chili and simmer for another 5 minutes. Season to taste with salt, pepper and cayenne pepper.

Rinse cilantro with cold water and shake dry. Pluck leaves from stems and chop coarsely. Divide the chili with bulgur among deep plates, place a tablespoon of sour cream on each serving and sprinkle with cilantro.

Preparation Tip:

Sprinkle the chili with bulgur also with some grated cheese.

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