A vegetarian chili served on top of bulgur.
Ingredients (serves 18)
Heat oil in a large skillet on medium heat. Cook the garlic and onion, stirring occasionally, for 4 to 5 minutes or until tender. Add the kidney beans, tomatoes with liquid, red peppers, remaining broth, cumin, 1 tsp of chili powder and salt. Increase heat to medium-high and bring to a simmer. Reduce heat and simmer, covered partially for 20-25 minutes, stirring occassionally, or until completely blended.
Combine lime juice and sour cream in a small bowl. Cover and refigerate until ready for use.
Reheat covered bulgur in a microwave on high power for 2 minutes or until warm. Fluff it with a fork. In each serving bowl, Mound 1/2 cup of bulger in the center, and spoon chili around it. Top with sour cream mixture, and sprinkle with remaining chili powder.