Vegetarian Chili

Tuesday June 5, 2012

I totally made this chili the other day. My brothers totally didn't know it was vegetarian (I totally didn't tell them).

What they don't know wont hurt them...

Yea I know chili is more of a winter thing, and it's June.. but when you have no food in the fridge and are in a bind it is great to be able to throw some stuff in a pot and create something delicious.

This chili is surprising. It is flavourful, hearty and has tons of fibre. And takes like 30 minutes to cook which is wicked awesome-- Sweet success.

Recipe: Simple Vegetarian Chili

Serves 6-8

Ingredients:

3 cans (15oz ea) of beans (rinsed)- (I used kidney, blackbeans and romano beans) OR 4 1/2 cups cooked dried beans
1 can (32oz) diced tomatoes
1 can (32oz) pureed tomatoes
1/2 a jalepeno pepper sliced thinly
2 tablespoons olive oil (for sautéing)
2 medium onions diced
6 cloves garlic minced
270 g cremini mushrooms sliced thinly (optional)
1 cup bulgur (next time I want to try quinoa!)
1 cup frozen corn
1/2 cup chili powder
1 1/2 tbsp cumin
3 tbsp dried basil
2 tsp garlic powder
1 tbsp molasses or brown sugar
salt and pepper to taste
1/8 tsp chipotle powder

To serve:
sour cream (or yogurt), cilantro or green onion, grated cheese etc.

Variations:
- use any combination of beans you would like (chickpeas also go well)

Method:

Sauté the onions in a large pot over medium heat until tender (about 5 minutes). Add the garlic and jalepeno peppers until fragrant.

Add the bulgur, corn, mushrooms, beans, tomatoes, spices and molasses to the pot and stir. Add 1/2-1 cup of water so that the ingredients are covered. Bring to a boil and simmer for 30 -40 min or until the bulgur is tender.

Serve with your choice of toppings.

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