After such a busy day, I rarely have the energy or enthusiasm to cook elaborate dinner. I prefer one pot meals that is both easy on the time and makes a complete dinner. Most of my leisurely cooking now-a-days have been relegated to the weekends when my husband takes complete care of the little guy.
Anyway, coming to today's recipe, I have been planning to make chili for a long time now. Finally I did make some a few weeks ago and it came out very good. There are a lot of different recipes for vegetarian chili and as always I have taken ideas from few different recipes to make one that best suits our taste. I think the addition of bulgur is what gives the texture and body to the recipe. This is a wholesome and healthy one pot recipe since it has everything you need to make a complete meal.
Notes:
- A combination of black beans and red kidney beans works very well for this recipe.
- If using fresh beans, soak it overnight and cook it till its done but still firm.
- Use Jalapeno sparingly, I did go a bit overboard and my chili turned out a bit spicier than what I would have liked.
- I havent included celery in my recipe but if you have it on hand you can surely use it for the added flavor.
- Bulgur makes the soup to be a bit on the thicker side. So adjust the quantity according to the final consistency you'd like to have.
Ingredients
1 14oz can Black beans
1/4 cup bulgur
1 yellow onion, finely chopped
1 green bell pepper, finely chopped
1 medium carrot, finely chopped
2 zucchini, chopped
1 14oz can diced tomatoes
2 tbsp tomato paste
2 cloves garlic, minced
1 jalapeno, finely chopped (adjust as per heat)
2 tsp chili powder
2 tsp paprika
2 tbsp cumin powder
1/2 tbsp coriander powder
2 tbsp molasses
2 tsp oregano
2 tbsp olive oil
3-4 cups water or vegetable stock (or as required)
Garnish:
Sour cream
Monterey Jack or mexican blend cheese
cilantro
Method
- Heat oil in a large heavy-bottom sauce pan or a dutch oven. Add onion, garlic and jalapeno.
- Saute it for a few minutes until onions turns brown, almost 4-5 minutes.
- Now add carrots (and celery if using). Saute it for 2 minutes.
- Add bell pepper, zucchini, tomatoes and tomato paste. Saute it well until the tomatoes are well cooked. It takes about 5 minutes or so.
- Now add all the spices, starting from chili powder to oregano. Add bulgur and stir well.
- Let it cook for 2 minutes and then add water starting with 2 cups.
- Bring this to a boil, close with a lid and let the soup cook for 15 minutes or so.
- Keep a close watch to make sure it has enough water. Add more water as the chili cooks as necessary.
- Finally add salt, adjust seasoning and spices.
- Allow it to boil for 5 more minutes or until done.
- Ladle it in a bowl, garnish with cilantro, sour cream and cheese.
- Serve with corn bread on the side.
Enjoy !!
9 comments:
Hi,
Yummy vegetarian dish....
Dr.Sameena@
www.myeasytocookrecipes.blogspot.com
www.lovelypriyanka.blogspot.com
This is so healhty dish dear..
Loved your vegetarian version of Chili...
That looks yummy, love the recipe...
healthy and tasty dish...
looks delicious and healthy too.
heartfelt Thanks, raji. infact,your blog was my only inspiration. kaykay showed me your blog long back and wanted me to write a cookery blog as i have so many recipe collection. So glad that you are reading my blog. thank u so much:)
Hello from Italy! I found this blog and I really like your kitchen! I'm so fashinating by Indian recipes so I hope to learn it by visiting you :) I love your Country!!!
Skip to us, we like to exchange cultures and recipes!
I hope you like what we do!
Many greetings from Italy!
www.whitedarkmilkchocolate.blogspot.com
I love chili's so nutritious and filling...Black bean chili looks delicious...
Pushpa @ simplehomefood.com
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