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Entrees
Makes 12 serving
2 tablespoons vegetable oil 1½ cups chopped onion 1½ tablespoons chopped garlic 2 jalapeño peppers, seeded and finely chopped 2 tablespoons chili powder 1½ teaspoons cumin 1 teaspoon coriander 1 teaspoon oregano 1 teaspoon kosher salt 2 red bell peppers, cored, seeded and cut in ½ inch pieces 2 green bell peppers, cored, seeded and cut in ½ inch pieces 2 cups diced zucchini (2 small) 2 cups cut corn (15 ounce bag frozen, thawed) 2 cans (14 ounce) diced tomatoes, juices drained 1 can (15 ounce) black beans, drained 1 can (15 ounce) white beans, drained 1 cup bulgur (cracked wheat) 3 cups vegetable stock 1 tablespoon red wine vinegar
Preheat the Cuisinart™ Electric Skillet to 200°F; add vegetable oil and stir to coat surface. Sauté onion, uncovered, 2 minutes. Cover and cook for 2 minutes. Add garlic and jalapeños, cover and cook 1 minute.Add chili powder, cumin, coriander, oregano and salt; stir seasonings to coat onion mixture thoroughly. Add red and green bell peppers, zucchini, corn, tomatoes, black and white beans and bulgur. Stir to combine. Add vegetable stock and vinegar; stir. Cover Skillet. Cook until bulgur is tender, stirring occasionally, about 20 more minutes.
This brunch dish is absolutely delicious served with hollandaise sauce. To save time in the morning, prepare the crêpe batter the night before.