1 medium green pepper, chopped in big chunks
1 large yellow onion, chopped in big chunks
Cumin: 1 teaspoon to 1 tablespoon
Chili powder: same amount as the amount of cumin you use
1 1/2 teaspoons to 2 to 3 tablespoons oregano
1 to 3 cloves garlic
2 15 ounce cans tomatoes, chopped, reserve canning liquid
1/2 to 1 teaspoon salt, optional
2 15 to 16 ounce cans beans, kidney, pinto, and/or black, drained and rinsed
1/2 of a 6 ounce can of black olives, drained and sliced
1/4 cup bulgur
Those are the basic ingredients. You can add as many things as your imagination allows; corn, other kinds of beans, leftover cooked lentils, rice, mock duck, fried tofu, yellow and orange and any other peppers, hot peppers of whatever variety, green beans, peas, carrot chunks or slices, etc. Also, if you like a saucier chili, add an 8 ounce can or two of tomato sauce. Otherwise, add water or diluted tomato juice if the chili looks too dry. It can be as mild or as spicy as you like, simply by adjusting the amount of seasoning and varying the amount and type of pepper and onion you use. In a large, heavy saucepan saute green pepper and onions in 1 to 2 teaspoons olive oil until soft. Add spices; saute a couple minutes more. Press garlic into mixture and saute very briefly, being careful not to burn garlic. Add tomatoes and tomato liquid, then stir in remaining ingredients. Simmer, partially covered, for at least 30 minutes. Makes 4 to 6 bowls.
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