Prep 20 mins
Cook 35 mins
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!
- 4.92 ml olive oil
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 1 medium red pepper, chopped
- 3 garlic cloves, minced
- 473.18 ml fresh mushrooms, sliced
- 473.18 ml red kidney beans, cooked (a 540ml can, drained)
- 473.18 ml chickpeas, cooked (a 540ml can, drained)
- 118.29 ml bulgur or 118.29 ml couscous, rinsed
- 796 ml diced tomatoes, canned
- 236.59 ml salsa, medium
- 118.29 ml water
- 14.79 ml chili powder
- 4.92 ml dried basil
- 2.46 ml ground pepper
- 2.46 ml oregano
- 2.46 ml cumin
- 1.23 ml cayenne
- 14.79 ml unsweetened cocoa powder
- 4.92 ml sugar
- 236.59 ml canned corn niblet (frozen works well)
- Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
- Add mushrooms, saute 4-5 minutes.
- Add remaining ingredients except corn.
- Increase heat to high to bring to a boil.
- Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
- Stir in corn, simmer until heated through.
- Makes about 10 cups or 6-7 servings of 1 1/2 cups.
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!!!!
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!
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.