Veggie Chili
If you are looking for a delicious meatless fall meal, try this vegetarian chili. It is packed with veggies and warm spices and the bulgur gives it a great meat-like mouth feel. The best part, of course, is the great toppings that everyone gets to choose for their bowl: sour cream, jalapenos, avocados and cilantro. And don’t forget to serve with your favorite cornbread on the side! (Adapted from Moosewood Cookbook)
  • CourseMain Course
Ingredients
  • 2TBS Olive oil
  • 2Cups Onionsdiced
  • 8Cloves Garlicminced
  • 1 Carrotdiced
  • 1Stalk Celerydiced
  • 1 Red Pepperdiced
  • 2tsp Cumin
  • 2tsp Basil, dry
  • 2TBS Chili Powderplus more to taste
  • black pepper/cayenne to taste
  • Salt
  • 1 14 ounce Can Diced Tomatoes
  • 5TBS Tomato paste
  • 1Cup Tomato juiceor additional can diced tomatoes
  • 1Cup Bulgur, raw
  • 2 14 ounce Cans kidney beans
  • Cornbreadyour favorite variety
Toppings
  • cilantro**
  • Avocado chunks
  • Sour cream
  • Jalapenosor pickled jalapenos
  • cilantro**
  • Avocado chunks
Instructions
  1. Heat olive oil in a large Dutch Oven over medium high heat.
  2. Add the onion, garlic, carrots, celery and red pepper. Sautee until the vegetables are soft.
  3. Add the various spices (cumin, basil, chili powder, salt and pepper) and stir for 1 minute until fragrant.
  4. Add the tomato paste and cook with the vegetables until the paste becomes a darker brownish color.
  5. Then add the diced tomatoes, tomato juice and bulgur and stir to combine.
  6. Cook until the bulgur as expanded and is cooked through (30-45 minutes). You may need to add additional water to maintain the right consistency.
  7. Once the bulgur is cooked through and the mixture resembles chili, add the beans and cook for an additional 15 minutes.