Easy Spicy Vegetarian Chili

LUv 2 BaKE's Note:

This is a very thick chili. The bulgur almost takes on the colour, form/texture of ground meat. Excellent with fresh bread and a garden salad or as a meal itself. Freezes/reheats well. From Meal Lean i Yumm!

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 7

• 1 teaspoon olive oil
• 2 medium onions , chopped
• 1 medium green pepper , chopped
• 1 medium red pepper , chopped
• 3 garlic cloves , minced
• 2 cups fresh mushrooms , sliced
• 2 cups red kidney beans , cooked (a 540ml can, drained)
• 2 cups chickpeas , cooked (a 540ml can, drained)
• ½ cup bulgur or ½ cup couscous , rinsed
• 796 ml diced tomatoes , canned
• 1 cup salsa , medium
• ½ cup water
• 1 tablespoon chili powder
• 1 teaspoon dried basil
• ½ teaspoon ground pepper
• ½ teaspoon oregano
• ½ teaspoon cumin
• ¼ teaspoon cayenne
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon sugar
• 1 cup canned corn niblet (frozen works well)

Directions:

1. Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
2. Add mushrooms, saute 4-5 minutes.
3. Add remaining ingredients except corn.
4. Increase heat to high to bring to a boil.
5. Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
6. Stir in corn, simmer until heated through.
7. Makes about 10 cups or 6-7 servings of 1 1/2 cups.

Reviews

[Abba Gimel]

Ok... We invited family friends over for Sabbath lunch with out knowing of any dietary restrictions other than our own(kosher). He pulled a fast one on us that "He" the husband was a vegan. My first reaction was Oh $#!^ what am I going to make!(that we will also like to eat) This was great! The heat/spice level was up there where I like it and though meatless it was a good bean chili. I did add black beans as well. He also said it was the best chili he has had. At least we have a goto meal if I don't want to be adventurous with vegan food the next time they come over. Thanks for saving the day!!!!

[Netgirl's Healthy Cookbook]

This was a tasty medium-heat chili. It can easily stand to use another tablespoon of chili powder if you like spicy chili. I used a 15 oz. can of black beans instead of kidney beans and a 15 oz. can of chickpeas (540 ml equals 19 oz.). I also used the bulgur, which I don't think really added anything to the chili. If I make it again, I'll omit the bulgur and the sugar to see how it compares. Thanks for posting this recipe!

[Margie99]

I loved this, my husband thought it was warm salsa. I made it without mushrooms, as I don't like them. I ate the leftovers for days, so yummy. I thought it was so colorful and filling. We served it with corn chips, shredded cheese and a dollop of sour cream.