Veggie Chili

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My Sweet Husband,

Thank you for the beautiful picture you took on your run this morning. Warwick is dazzling; I love the changing landscape. It makes it really hard to think about the possibility of moving to California if you get that job offer.

I think we turned an important corner in the Construction Project from Hell. The new kitchen began to feel possible to me last night. Sadie has almost forgiven Bill for making so much horrible, scary noise; she comes and visits him now and even ventures outside during work hours. After 5 1/2 months, I’m getting so used to cooking in the basement, it’s a bit hard to imagine ever having a real kitchen!

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I’m glad you enjoyed the chili last night. I made a big batch for our friends. Their older daughter turned 20 the other day; the family celebrated her birthday at the hospital where her Dad is battling leukemia. Even though his prognosis is excellent, my heart is breaking for them. I know you understand my need to DO SOMETHING to help. I’ve been scouring the internet for the most current medical research. And cooking; it’s how I deal with just about every situation in life.

I dropped off a big container of this vegan chili for them last night, and there was plenty left for us. I think Brian will want to try it when he gets home from his trip to Europe. And I think I might make it for Megan if she comes up from Baltimore when Grandpa has his knee surgery.

Oh, and thanks for donating blood; it really does save lives!

Love,
Wife that is Yours

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Veggie Chili

This is great for a party, a pot luck, or a barbecue.

I like the earthiness of cumin and the spiciness and smoke of chipotle. I don’t like powdered chilis in my chili. If you do, feel free to add them with the cumin.

Serves 10-12

1 big onion, sliced
1 tbs. neutral oil, coconut is good here
1 canned chipotle, minced*
2 tbs. cumin
1 28 plus 1 14 oz can while fire roasted tomatoes (Muir Glen are good)
½ cup medium grind bulgur
3 28 oz cans beans (I used black, pinto, and cannelini), rinsed well
1 ½ cups fresh corn kernels (you may use frozen)

Optional garnishes: tortillas (corn are especially good), tortilla chips,  hot sauce, cilantro, lime, avocado, sour cream, cheddar or jack cheese (sprinkle or melt on top), extra chipotle or minced fresh chilis.

*It will be pleasantly spicy with one medium chipotle. Add more or less to your taste. You can always individualize your own bowl with extra, or with fresh chilis.

Saute’ the onion in the oil for a few minutes and add the chipotle and cumin; stir. Add the tomatoes and bring to boil, then add the bulgur.

Adjust the heat so the sauce is barely simmering and cover. Cook, stirring very often, for 10 minutes or so, until the bulgur begins to soften. If the pot seems dry on the bottom, add ¼ cup water.

Now, add all the beans. Cook over medium/low heat for 5 minutes. Add the corn and cook for 10 minutes. Serve. Have fun with lots of garnishes!

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This entry was posted in main course, vegan, vegetarian and tagged , , , , , , , . Bookmark the permalink.

9 Responses to Veggie Chili

  1. Kristin says:

    Looks great, Deb!

    Like

  2. debspots says:

    It is! Let me know if you try it!

    Like

  3. Edwina says:

    This looks good. Just the recipe I was searching for. Do you think you could keep leftovers in the fridge for the next day (and add fresh garnishes), or does it go a bit mushy?

    Like

  4. bb says:

    Can you just leave out the bulgar to make it gluten-free? It looks delicious.

    Like

  5. bbastron11 says:

    Can you simply leave out the bulgar to make this gluten-free? It looks delicious!

    Like

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