Easy Spicy Vegetarian Chili |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 7 |
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This is a very thick chili. The bulgur almost takes on the colour, form/texture of ground meat. Excellent with fresh bread and a garden salad or as a meal itself. Freezes/reheats well. From Meal Lean i Yumm! Ingredients:
1 teaspoon olive oil |
2 medium onions, chopped |
1 medium green pepper, chopped |
1 medium red pepper, chopped |
3 garlic cloves, minced |
2 cups fresh mushrooms, sliced |
2 cups red kidney beans, cooked (a 540ml can, drained) |
2 cups chickpeas, cooked (a 540ml can, drained) |
1/2 cup bulgur or 1/2 cup couscous, rinsed |
796 ml diced tomatoes, canned |
1 cup salsa, medium |
1/2 cup water |
1 tablespoon chili powder |
1 teaspoon dried basil |
1/2 teaspoon ground pepper |
1/2 teaspoon oregano |
1/2 teaspoon cumin |
1/4 teaspoon cayenne |
1 tablespoon unsweetened cocoa powder |
1 teaspoon sugar |
1 cup canned corn niblet (frozen works well) |
Directions:
1. Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
2. Add mushrooms, saute 4-5 minutes.
3. Add remaining ingredients except corn.
4. Increase heat to high to bring to a boil.
5. Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
6. Stir in corn, simmer until heated through.
7. Makes about 10 cups or 6-7 servings of 1 1/2 cups.
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