Moosewood Red, Gold, Black, and Green Chili
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.
- Ready In:
- 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 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)
- 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.
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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!Reply
I was actually thinking of posting this recipe because it's one of my all time favourites. Easy and it's mainly pantry/freezer staples. I gave the recipe to a co-worker a few years back and she makes it at least once a month without fail. A favourite for sure!! Sometimes I use Yves veggie ground round instead of bulghur if I have it. And I agree, it freezes well. Yum!Reply
This is a great recipe! It's very easy to make if you have everything on hand, and is adaptable to a huge variety of changes. I have subtituted frozen lima beans for the green pepper, omitted the red kidney beans and added 1 chipotle chili and a teaspoon of honey to the basic recipe. The cilantro at the end is a wonderful addition. I'm making a pot of this to freeze for lunches. Thanks for sharing this recipe.Reply
I have been making this recipe for years and we never get tired of it. It's great for pot lucks or when having company. Don't omit the bulgur, it creates a great texture and the one time I made it without bulgur we really noticed the difference. I'm so glad to see it on this web site. Now I can easily e-mail it to folks who complement me on it when I serve it to them.Reply