Spicy Two-Bean Vegetarian Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a recipe I created on a snowy night when my family needed a little warming up, writes Rebecca Averill of Beverly, Massachusetts. I combined the spices of India with the flavors of the Southwest, and added bulgur to give the chili a meaty texture. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
2 carrots, peeled, thinly sliced |
1 red bell pepper, seeded, chopped |
3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons) |
1 28-ounce can crushed tomatoes with added puree |
3 cups water |
2 15-ounce cans black beans, rinsed, drained |
2 15-ounce cans kidney beans, rinsed, drained |
1/2 cup bulgur |
2 tablespoons white wine vinegar |
5 garlic cloves, minced |
2 tablespoons chili powder |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons ground coriander |
1/2 teaspoon ground cinnamon |
Directions:
1. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
2. * Also called cracked wheat; available at natural foods stores and supermarkets.
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