Express veggie chili with bulgur

Name: Express veggie chili with bulgur
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (à 425 ml) white and kidney beans; 1 Onion; 3 Garlic cloves; 200 g Celery; 2 red peppers; 2 red chillies; 4 Stem(s) Thyme; 3 TABLESPOONS Oil; 2 can(s) (425 ml each) chunky tomatoes; 150 g Bulgur; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (à 425 ml) white and kidney beans
1 Onion
3 Garlic cloves
200 g Celery
2 red peppers
2 red chillies
4 Stem(s) Thyme
3 TABLESPOONS Oil
2 can(s) (425 ml each) chunky tomatoes
150 g Bulgur
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Rinse the beans and let them drain. Peel onion and garlic, dice finely. Clean, wash and chop the celery and bell peppers. Cut the chilli lengthwise, remove seeds, wash and chop. Wash thyme, shake dry, pluck off leaves.
2
Fry everything but beans in hot oil. Add tomatoes, 400 ml water and bulgur, bring to the boil. Season with salt and pepper. Simmer covered chili for about 10 minutes. Heat the beans briefly.