RECIPE: Spicy Vegan Chili

[Guest guest]

Last night sheer laziness, lack of time and the need for " comfort "

food had me tossing together the recipe below. I combined the spices

of India with the flavors of the Southwest. I looked at a few

recipes and none of them appealed to me individually, so I ended up

taking a few ideas from each of them and added the resulting recipe

to my collection but I may tweak it a little more.

 

Category: Soups, Stews and Chili

Prep Time: Less than 30 min

Special Considerations: Vegan

Servings: 4 - 6

 

2 tablespoons olive oil

1 onion, chopped

1 red bell pepper, seeded, chopped

4 large jalapeño chilies, seeded, minced (about 5 tablespoons)

1 habanero pepper, seeded, minced

1 28-ounce can diced tomatoes

3 cups water

2 15-ounce cans black beans, rinsed, drained

2 15-ounce cans kidney beans, rinsed, drained

1 16-ounce bag frozen corn

1/2 cup bulgur

2 tablespoons white wine vinegar

5 garlic cloves, minced

3 - 4 tablespoons chili powder

1/2 teaspoon cayenne

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

 

Heat 2 tablespoons olive oil in heavy large pot over medium-high

heat. Add onion, red bell pepper, habanero and jalapeños and sauté

until onion is almost tender, about 6 minutes. Add tomatoes, 3 cups

water, beans, corn, 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 25

minutes. Ladle chili into bowls and serve.

 

Serving suggestions from my lacto-ovo vegetarian son: add the

requisite toppings of sour cream, grated cheese, pickled jalapenos,

chopped cilantro, etc.

 

Other serving suggestions: cornbread or homemade toasted tortilla

chips.

 

Approximately 4 hearty servings or 6 average servings.

 

Enjoy!