The raffle goes off at 5 p.m. ET on Wednesday, Dec. 26. Good luck!
1/2 cup raw bulgur or quinoa
1 teaspoon olive oil
1 large onion, chopped
5 cloves garlic, minced
1 medium green bell pepper, finely diced
3 cans of pinto beans, drained and rinsed
1 28-ounce can salt-free crushed tomatoes
1/4 cup chopped mild green chilies, fresh or canned
1 to 2 teaspoons chili powder, or to taste
1 teaspoon ground cumin
1 teaspoon dried oregano
Shredded cheddar-style nondairy cheese (I recommend Daiya)
Romaine or green leaf lettuce, shredded
Roma tomatoes, diced (about 1 cup)
Stone-ground tortilla chips
Bring 1 cup of water or vegetable broth to a boil in a small saucepan. Add the grain and simmer covered for 15 minutes, or until the water (or broth) is absorbed.
Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and bell pepper and continue to sauté, stirring frequently, until all are golden.
Add the remaining ingredients, except the garnishes, plus the cooked grain and 3 cups vegetable broth. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, then remove from the heat.
Fill each bowl about 2/3 full with soup. Top with a bit of shredded cheese, lettuce and diced tomatoes. Add tortilla chips to the bowl or serve on the side.