Recipe by Sharon123
Gina says every once in a while, she and the girls go on a little veggie kick to take a break from eating meat. This is a hearty, spicy chili that is so satisfying that even Pat, her husband loves it! Serve with some yummy cornbread! From Down Home with the Neely's cookbook.
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled, thinly sliced
- 1 red bell pepper, seeded and chopped
- 3 large jalapenos, seeded and minced (about 4 1/2 tbls.)
- 2 (28 ounce) cansdiced fire roasted tomatoes with juice
- 2 cups vegetable stock (or water)
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can chickpeas, drained (also called garbanzo beans)
- 1⁄2 cup bulgur (cracked wheat)
- 3 garlic cloves, minced
- 2 tablespoons dried ancho chile powder (or regular chile powder)
- 1 tablespoon ground dried chipotle pepper (or 1-2 tsp. chipotle in adobo sauce, pureed)
- 2 teaspoons ground cumin
- 1 1⁄2 teaspoons ground coriander
- 1⁄2 teaspoon ground cinnamon
- 2 tablespoons red wine vinegar
- sour cream, for garnish
- grated cheddar cheese, for garnish
- chopped fresh cilantro, for garnish
Directions See How It's Made
- Heat the olive oil iin a large pot over medium high heat. Add onions, carrots, bell pepper, and jalapenos. Saute until the vegetables are almost tender, about 8 minutes.
- Add the tomatoes, stock or water, beans, bulgur, garlic, chile powder, chipotle pepper, cumin, coriander, cinnamon, and vinegar; bring to a boil.
- Reduce heat to low, and cook uncovered, stirring occasionally, until the bulgur is tender and the mixture thickens, about 20 minutes.
- Ladle the chili into bowls and garnish with sour cream, grated cheese, and cilantro. Enjoy!