Vegetarian Chili Recipe
Vegetarian Chili Recipe
Makes about 8 servings
Ingredients:
1 can kidney beans
1/2 cup lentils, cooked
1/2 cup bulgur wheat
1 large can (about 28 ounces) crushed tomatoes
2 cups yellow or red onion, finely chopped
1 cup bell pepper, finely chopped
1 cup diced carrots
4 cloves garlic, finely minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Sea salt and ground black pepper, to taste
1 cup vegetable broth
Extra-virgin olive oil
Directions:
1. In a large pot, saute onion, bell pepper, carrots, and garlic in olive oil over medium heat until onions are translucent. Don’t burn the onions (about 5 minutes).
2. Add chili powder, cumin, coriander, cinnamon, and cayenne pepper. Cook for another 5 minutes, stirring regularly.
3. Season with sea salt and pepper, to taste.
4. Add vegetable broth, kidney beans, bulgur wheat, lentils, and crushed tomatoes. Allow all ingredients to get close to boiling, then reduce to a simmer for about 10 minutes, or until bulgur wheat is tender.
Serve when hot with fresh green salad and whole wheat bread. Freeze leftovers…it’s even better a day or two later.
