Chafing Dish Chili
2 large onions, chopped
2 green peppers, chopped
4 cloves garlic, chopped
3 tablespoons mild chili powder
1 tablespoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper, or to taste
5 cups bouillon (or bouillon + beer)
1 pound green lentils
1 cup uncooked bulgur
2 28-ounce cans Italian plum tomatoes, undrained, broken up
Combine all ingredients in a large pot and bring to a boil. Reduce the heat and simmer, stirring occasionally, 30-40 minutes, until the lentils are tender. Turn off the heat and let it sit until ready to serve (or make ahead and refrigerate.)
Reheat and transfer to a chafing dish or other buffet serving dish. Surround with mugs or small bowls with handles, and your choice of:
Optional serving accompaniments
Fat-free sour cream
Salsa
Chopped cilantro
Red, green and yellow bell pepper slivers
Guacamole
Cooked whole grains
Bottled hot pepper sauce
10-12 servings