For those of you following along, you know I like bulgar. This vegetarian chili is a perfect use of it as a filler and textural component. The bulgar provides fiber and has similar mouth feel to ground meat.
I often find vegetarian recipes are light and bright, which I enjoy, but a hot and spicy chili demands a low note, a bass line to follow so to speak, that normally comes from animal fat. With that in mind I’ve included unsweetened baking cocoa. It does it’s job and is definately a background note that you may not be able to place unless told.
I was also happy to use some of the tomato products I put up last summer. It’s a satisfying feeling.
As always, this recipe is very flexible, feel free to add shredded carrots, mushrooms, corn, lentils, whatever you like.
1 cup bulgar
2 onions chopped
2 green bell peppers chopped
1 jalapeno seeded – small dice
3 cloves of garlic minced
2 15 oz cans kidney beans drained and rinsed
16 oz tomato sauce
16 oz whole peeled tomatoes with their juice
1 15 oz can of “chili ready” tomatoes (if you don’t have this product you’ll want to use more cumin)
1 chipotle pepper plus 2 tbs of adobo sauce
1 tbs oil
1 tsp hot chili powder
1 tbs cocoa (unsweetened)
1 tsp ground cumin
1 tsp salt
salt and pepper to taste
Put bulgar in a bowl, add hot water to cover, cover bowl and set aside for at least 15 minutes
Add 1 tbs oil to large pot over medium heat.
Add onions, peppers, garlic and salt to the oil.
Add all three canned tomatoes, diced, sauce, and whole.
Add the chipotle and adobo sauce.
Stir and simmer for 5 minutes. Reduce heat to medium low.
Stir, reduce heat to low and simmer for 30 minutes.
Taste a sample. Adjust seasonings to your liking.
Simmer 5 more minutes.
Serve with corn bread, top with your favorite topping(s).
Hard to believe that it’s meat free!
Until next time, Eat Well & Keep Digging.