Vegetarian Chili
ingredients
1 large sweet onion, finely chopped
2 T minced garlic
2 C green, red or yellow bell peppers, cut in 1/4-inch dice (about 2 large peppers)
3 14.5-oz. cans diced tomatoes with liquid
1 T balsamic vinegar
Shot of vodka or vermouth, or 1/4 C good red wine
2 T sugar
1 T salt
1 T pepper
2 T chili powder
1 T dried basil
1 T dried oregano
1 T dried cumin
1 T fennel seeds
1 C vegetable broth (can substitute chicken broth)
1 14.5-oz can pinto beans, partially drained
1 14.5-oz can black beans, partially drained
1/2 C bulgar wheat
preparation
Heat a large stock pot over medium heat with enough olive oil to cover bottom (approx 3 T), then sauté onions and garlic until translucent but not browned, approx 10 min. Add bell peppers and sauté another 5-10 min until cooked through. Stir in tomatoes and the rest of the ingredients except for the beans and bulgar wheat, adjusting salt, pepper, sugar and chili power for taste. Simmer for 30-40 min. Stir in beans and bring to simmer again. Add bulgar wheat, stir, and cook for another 10 min or until bulgar is soft.*You can make your own personal adjustments and modifications, such as using red or yellow peppers instead of green bell peppers, substituting with the beans of your choice, or adding corn kernels.





Comments [0]