5 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Made this recipe for dinner tonight and really enjoyed it. It was easy, with pantry staples, and had a nice kick to it, owing to our being slightly heavy handed with the Tobasco and chile powder. I've already copied this one into my list of keepers and am looking forward to leftovers for lunch tomorrow. Thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Dr. Jenny April 17, 2012

I left out the cheese . It's a great recipe and I can't wait to make it again.

0 people found this helpful. Was it helpful to you? [Yes] [No]
littlemafia September 27, 2009

I was actually thinking of posting this recipe because it's one of my all time favourites. Easy and it's mainly pantry/freezer staples. I gave the recipe to a co-worker a few years back and she makes it at least once a month without fail. A favourite for sure!! Sometimes I use Yves veggie ground round instead of bulghur if I have it. And I agree, it freezes well. Yum!

0 people found this helpful. Was it helpful to you? [Yes] [No]
magpie diner April 17, 2009

This is a great recipe! It's very easy to make if you have everything on hand, and is adaptable to a huge variety of changes. I have subtituted frozen lima beans for the green pepper, omitted the red kidney beans and added 1 chipotle chili and a teaspoon of honey to the basic recipe. The cilantro at the end is a wonderful addition. I'm making a pot of this to freeze for lunches. Thanks for sharing this recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
limeleaf January 04, 2009

I have been making this recipe for years and we never get tired of it. It's great for pot lucks or when having company. Don't omit the bulgur, it creates a great texture and the one time I made it without bulgur we really noticed the difference. I'm so glad to see it on this web site. Now I can easily e-mail it to folks who complement me on it when I serve it to them.

0 people found this helpful. Was it helpful to you? [Yes] [No]
alaska-phb November 29, 2008
Moosewood Red, Gold, Black, and Green Chili