Moosewood Vegetarian Chili
This is a traditional chili, except bulgur replaces the ground meat. The bulgur really does give a ground-beef-like texture. It also enhances the protein content.
Servings: 6
Ingredients
- 2½ cups dry kidney beans, soaked (See note)
- 1 cup tomato juice
- 1 cup uncooked bulgur wheat
- 2 Tbsp olive oil
- 2 cups chopped onion
- 6 to 8 large cloves of garlic, minced
- 1 medium carrot, diced
- 1 medium stalk of celery, diced
- 2 tsp cumin
- 2 tsp basil
- 2 tsp chili powder (or more, to taste)
- 1½ tsp salt
- black pepper, to taste
- cayenne, to taste
- 1 medium bell pepper, chopped
- 1 (14½oz) can tomatoes
- 3 Tbsp tomato paste (half a small can)
Optional Toppings:
- finely minced parsley
- grated cheese
Instructions
- Soak the beans for at least 4 hours (preferably overnight) before cooking. Alternatively, see note, below.
- Place the soaked beans in a Dutch oven or kettle, cover with water, and bring to a boil. Partially cover, turn heat down to a simmer, and cook until tender (about 1¼ hours). Watch the water level during cooking, adding more if necessary. Drain off any excess water when the beans are done.Prepare other ingredients while beans are cooking, to save time.
- Heat the tomato juice to boiling. Add it to the bulgur in a small bowl, cover, and let stand 15 minutes. Add this to the cooked beans.
- Heat the olive oil in a medium-sized skillet. Add onion, half the garlic, carrot, celery, and seasonings. Sauté over medium heat, about 5 minutes, add bell pepper, and sauté until all the vegetables are tender.
- Add the sautéed vegetables, tomatoes (with juice), and tomato paste to the beans. Simmer over lowest possible heat, stirring occasionally, for 20 to 30 minutes or longer. After about 15 minutes, add remaining garlic. Taste to adjust seasonings, and serve hot, topped with parsley and cheese.
Notes
To save a lot of time, you can avoid the time spent soaking the beans by using an Instant Pot. See this recipe.