Vegetable Chili with Bulgur

Perhaps your new favorite bean dish:

Boil tomato juice, mix with bulgur in a baking dish, cover and let sit for 20 minutes. Peel onions and garlic. Finely dice onions, chop garlic. Peel and finely dice carrots. Clean mushrooms and chop finely.

Rinse peppers, quarter, remove seeds and cut into 5 mm cubes. Finely dice dried tomatoes.

Sauté onions and garlic in olive oil for 2 min at medium temperature until colorless. Add carrots and mushrooms, stir-fry for 3 min. Add chili spice, cumin and paradeis pulp, sauté briefly. Extinguish with stock. Mash peeled tomatoes and add to saucepan along with dried tomatoes, bulgur, and diced peppers. Bring to a boil and do 35 min at low temperature, stirring frequently. After 10 min, rinse beans thoroughly cooled and add to the chili form.

Meanwhile, grate both cheeses and set aside to cool. Rinse coriander, chop, stir with the sour whipped cream, season with salt and cayenne pepper. Season the chili with cayenne pepper and salt. Serve with the cheese and coriander cream. Serve with tortilla chips.

Used, added remaining tomato juice (125 ml) as well. Consistency quite thick. Taste very good, quite filling.

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