Recipe by gobruijns
This is from "Moosewood Restaurant Cooks at Home" Cookbook. An incredible vegetarian chili. Very quick to make. I add no salt to this recipe and you would never miss it. It is a personal favorite that even my carnivore friends love. This makes a big pot and freezes extremely well.
Top Review by Dr. Jenny
Made this recipe for dinner tonight and really enjoyed it. It was easy, with pantry staples, and had a nice kick to it, owing to our being slightly heavy handed with the Tobasco and chile powder. I've already copied this one into my list of keepers and am looking forward to leftovers for lunch tomorrow. Thanks!
- 1⁄2 cup bulgur
- 1⁄2 cup hot water
- 3 cups canned tomatoes, undrained (28 oz can)
- 3 tablespoons olive oil
- 3 cups onions, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon Tabasco sauce or 1 tablespoon hot pepper sauce or 1⁄4 teaspoon cayenne
- 2 green bell peppers, chopped
- 2 cups corn
- 1 1⁄2 cups black beans, drained cooked (14 oz can)
- 1 1⁄2 cups red kidney beans, drained cooked (14 oz can)
- cheddar cheese (optional) or monterey jack cheese (optional)
- cilantro (optional)
Directions See How It's Made
- Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
- Cover and bring to a boil on high heat, then lower the heat and simmer gently.
- Heat the olive oil in a large saucepan.
- Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
- When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
- Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).
- Stir the corn and beans, and heat thoroughly on low heat.
- Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid.
- Cover and simmer for a few minutes for the flavors to meld.
- Add salt to taste.
- Serve plain or topped with grated cheese and fresh cilantro.