Thursday, October 27, 2011

Red, Gold, Black, and Green Chili

Since the weather is finally cooling off I wanted to make some chili. This recipe comes from the cookbook  Moosewood Restaurant Cooks at Home.  I love the flavors and the bulghur gives it a heartier consistency for those who might miss the meat. It tastes even better the next day.

1/2 C. bulghur
1/2 C. hot water
3 C. undrained canned tomatoes (28 oz. can)
3 Tbsp. olive oil or vegetable oil
3 C. chopped onion
3 garlic cloves, minced or pressed
1 generous tsp. ground cumin
1 generous tsp. chili powder
1 Tbsp. Tabasco or other hot pepper sauce or 1/4 tsp. cayenne *used "Cajun Herb Mix" (see post)
2 green bell peppers, chopped
2 C. fresh or frozen cut corn
1 1/2 C. drained, rinsed black beans (14 oz. can)
1 1/2 C. drained, rinsed red kidney beans (14 oz. can)
salt to taste
grated (vegan) cheddar or Monterey Jack cheese (optional)
chopped fresh cilantro (optional)
Place bulghur, hot water, and about a cup of juice from canned tomatoes in small saucepan. Cover and bring to boil on high heat, then lower heat and simmer gently. While bulghur cooks, heat olive oil in large saucepan. Saute' onions, garlic, cumin, chili powder, and Tabasco or cayenne. When onions are soft, stir in bell peppers and saute' for 2 to 3 minutes more. Chop tomatoes right in the can (if not using diced) and add to pan. Stir in corn and beans, and heat thoroughly on low heat. Taste bulghur. When it is cooked but still chewy, add it to 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.

This is delicious served with the Cumin Spiced Quick Bread~pg. 267 from La Dolce Vegan! cookbook.

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