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.
- 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.
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)
Monterey Jack or mexican blend cheese
- 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.