Gelson's Vegetable Chili
photo by Dr. Jenny
- Ready In:
- 1hr 10mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
- 1 cup dried kidney beans
- 1⁄2 cup Bulgar wheat
- 1⁄2 cup olive oil
- 1 small red onion, chopped
- 1 small white onion, chopped
- 1 1⁄2 tablespoons minced garlic
- 1⁄2 cup cubed celery
- 1⁄2 cup cubed carrot
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1⁄2 teaspoon cayenne pepper
- 3 teaspoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 yellow squash, cubed
- 1 zucchini, cubed
- 1 green bell pepper, cubed
- 1 red bell pepper, cubed
- 1 cup mushroom
- 1 (28 ounce) can diced tomatoes
- salt
- pepper
directions
- Cook beans according to package directions, or substitute with (2) 14 ounce cans of beans.
- Pour bulgar into a bowl and add one cup of boiling water; let soak for 30 minutes.
- Heat olive oil in a large saucepan. Saute onions and carrots 4 minutes.
- Add garlic and celery and saute until glazed.
- Add chili powder, cumin, cayenne, basil and oregano.
- Add diced tomatoes and simmer for 10 minutes.
- Add squash, zucchini, red and green peppers and mushrooms.
- Cook 4 minutes.
- Add bulgar and kidney beans with liquid.
- Simmer for 20 minutes to let flavors marry.
- Season to taste with salt and pepper.
Reviews
-
This chili is easy to make, even though there is a fair amount of chopping. The directions are spot on, and my chili turned out perfectly. This had very nice flavor, not too mild, not too spicy (as I was having my parents over for dinner). The only modification I made was to use 2 yellow squashes as that is what I had on hand and we added shredded Monterey Jack cheese as a topping, which put it over the top. Went nicely with a fresh baguette. This is going into my keeper file. Thanks for posting!
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.