Black Bean Confetti Chili (Vegetarian) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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From The One-Dish Vegetarian by Maria Robbins. I made this for Christmas Eve, and it was enjoyed by the family Ingredients:
2 tablespoons olive oil |
2 large onions, coarsely chopped |
6 garlic cloves, finely minced (or pressed) |
2 large red bell peppers, cored, seeded, and coarsely chopped |
1 large yellow bell pepper, cored, seeded, and coarsely chopped |
1 fresh jalapeno chile, cored, seeded, and finely chopped |
2 tablespoons dried ancho chile powder (or regular chili powder) |
2 tablespoons mild new mexico chile powder (or regular chili powder) |
1 tablespoon ground cumin, toasted |
4 cups vegetable stock or 4 cups water |
1/2 cup bulgur (or use textured vegetable protein and add during the last 5-10 minutes of cooking to make it gluten-) |
1 ounce unsweetened chocolate, grated |
1 (28 ounce) can tomatoes, drained and coarsely chopped |
8 cups cooked black beans or 4 (15 ounce) cans black beans, rinsed and drained |
2 cups fresh corn kernels or 1 (10 ounce) package frozen corn, thawed |
1 medium red onion, chopped (optional ( for garnish) |
Directions:
1. Heat oil in a large, heavy pot over medium heat. Add the onions and garlic and cook, stirring for a few minutes, until the onions have wilted. Add the bell peppers, jalapeno, chili powder, and cumin, and cook, stirring, for 3-5 minutes longer, until the peppers have softened.
2. Add the stock or water, bulgur (if using), grated chocolate, tomatoes, and beans. Bring to a boil, lower heat, and simmer gently for 25 minutes. Add the corn (and TVP, if using), stir, and cook 5 minutes longer.
3. Serve with chopped red onion for garnish.
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