{"id":6311,"date":"2024-11-19T19:49:50","date_gmt":"2024-11-19T19:49:50","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6311"},"modified":"2026-04-17T16:05:26","modified_gmt":"2026-04-17T16:05:26","slug":"moosewood-red-gold-black-and-green-vegetarian-chili","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/moosewood-red-gold-black-and-green-vegetarian-chili\/","title":{"rendered":"Moosewood Red, Gold, Black, and Green Vegetarian Chili"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Moosewood Red, Gold, Black, and Green Vegetarian Chili<\/span><\/h2>\n
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An incredible vegetarian chili. Very quick to make.<\/span><\/div>\n
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Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>“Moosewood Restaurant Cooks at Home” by Moosewood Collective<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bd<\/span> cup<\/span> bulgur<\/span><\/li>
  • \u00bd<\/span> cup<\/span> hot water<\/span><\/li>
  • 3<\/span> cups (28 oz can)<\/span> canned tomatoes<\/span> undrained <\/span><\/li>
  • 3<\/span> tablespoons<\/span> olive oil<\/span><\/li>
  • 3<\/span> cups<\/span> onions<\/span> chopped<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • 1<\/span> teaspoon<\/span> ground cumin<\/span><\/li>
  • 1<\/span> teaspoon<\/span> chili powder<\/span><\/li>
  • 1<\/span> tablespoon<\/span> hot pepper sauce <\/span> or \u00bc teaspoon cayenne<\/span><\/li>
  • 2<\/span> green bell peppers<\/span> chopped<\/span><\/li>
  • 2<\/span> cups<\/span> corn<\/span><\/li>
  • 1\u00bd<\/span> cups (14 oz can)<\/span> black beans<\/span> drained cooked <\/span><\/li>
  • 1\u00bd<\/span> cups (14 oz can)<\/span> red kidney beans<\/span> drained cooked <\/span><\/li>
  • salt<\/span><\/li>
  • cheddar cheese<\/span> optional or monterey jack cheese (optional)<\/span><\/li>
  • cilantro<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.<\/div><\/li>
    • Cover and bring to a boil on high heat, then lower the heat and simmer gently.<\/div><\/li>
    • Heat the olive oil in a large saucepan.<\/div><\/li>
    • Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.<\/div><\/li>
    • When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.<\/div><\/li>
    • Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).<\/div><\/li>
    • Stir the corn and beans, and heat thoroughly on low heat.<\/div><\/li>
    • Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid.<\/div><\/li>
    • Cover and simmer for a few minutes for the flavors to meld.<\/div><\/li>
    • Add salt to taste.<\/div><\/li>
    • Serve plain or topped with grated cheese and fresh cilantro.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":6313,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[697,134,143,2506,136,2505,2731,1712],"tags":[],"class_list":["post-6311","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stove-top","category-american","category-chili","category-dinner","category-entree","category-lunch","category-south-western","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/11\/RedGoldBlackGreenVegetarian-Chili.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=6311"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6311\/revisions"}],"predecessor-version":[{"id":6316,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6311\/revisions\/6316"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/6313"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=6311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=6311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=6311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}