Humble Bee Chilli

Shakespeare really knew what he meant when he referred to the humble-bee on the top of a thistle in a Midsummer’s Night Dream. I like to call this Humble Bee Chilli because the yellow corn reminds me of bees in a brown hive of chilli goodness (and also allows me to look dead clever by making a Shakespearean reference.) This chilli is perfect for rainy, chilly autumn evenings.

Humble Bee Chilli

2 red onions, chopped

1-2 peppers, chopped

3 cloves chopped garlic

1 TB chilli powder

1 TB ground cumin

Cayenne pepper to taste

Tabasco sauce to taste

3 TB unsweetened cocoa powder

1 cup water

2 regular sized tins chopped tomatoes

1 tin kidney beans, drained and rinsed

1 tin black beans, drained and rinsed

2 cup frozen corn--defrosted

½ cup bulgur (sometimes called cracked wheat)

Salt and pepper to taste

In a ginormous pot saute your onions and peppers until soft. Add the garlic and cook for one minute then add the spices and cocoa powder and stir to coat. Add the water, tomatoes and bring to the boil. Then add the beans and the corn and the bulgur. Reduce heat to low and simmer uncovered for 15 minutes until the bulgur is cooked. The bulgur thickens up and kinda takes the place of ground meat to give you that extra filling feeling. Add salt and pepper (and more Tabasco!) to taste. That’s it! Easy Peasy Lemon Squeezy!  Serve with some brown rice.

This makes enough for us to eat over 2 nights. Perfect for when you want hot comfort food, but can’t be arsed to cook.