I whipped this up today with some aging peppers and a few cans I found in my pantry. We didn't go grocery shopping yet, I only had a small bit of onion yet and had to use kidney beans when I really wanted black but this worked out better then expected. Lunch is such a great time for me to experiment as the husband and toddler are normally ok with sandwiches. That's when I decide to have fun. 🙂
Here's what I did but this is the kind of meal I'd change slightly every time I make it.
- Thick slice of sweet onion chopped
- 2 small to medium bell peppers chopped (I used 1 red and 1 green)
- 1 small can (8.5oz) corn undrained
- 1 can (15oz) kidney beans drained and rinsed
- 2 tsp chili powder
- 1 tsp cumin
- 1 tbsp dried cilantro
- 1-2 tsp hot sauce (to taste)
- 1 tsp lime juice
- ½ cup (80g) uncooked bulgur
- 1 cup water
Spray a a medium to large pot with non-stick cooking spray and heat over medium high heat. Add the onion, sprinkle with a bit of kosher salt and cook until just browning.
Add the peppers, stir i cooking for about a minute. Then add all the remaining ingredients. Bring to a boil then cover and lower to a simmer. Cook for 20 minutes without lifting the lid!
Uncover, stir, scoop out a cup and top with a bit of shredded cheese and cilantro. I packed up the other 3 servings for lunches. This one will freeze well.
|Servings||Amt per Serving|
|4||Just over a cup|
|225||1g||10g||old: 4||new: 5|