Easy Spicy Vegetarian Chili

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!

Preparation time

  • Prep Time 20 mins
  • Total Time 55 mins
  • Servings 7

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.

Source: food.com

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