Vegetarian Chili
Gina: Every once in a while, my girls and I get on a little veggie kick, and they convince me to take a break from meat (amazing what a cheerleader uniform—theirs, not mine, hon—can do to you). This hearty, spicy chili is so satisfying that even Pat—my steak-and-potatoes man—loves it. The secret ingredient, bulgur (also called cracked wheat), thickens the stew when cooked and helps create a “meaty” texture. The addition of canned fire-roasted tomatoes and an unusual mix of spices gives this chili an exotic aroma and plenty of depth. More often than not, this chili is a family affair—Spenser and Shelbi help me cut up all the colorful vegetables and tell me about their respective days, while Pat makes the cornbread that goes so well with the stew, sets the table, and privately mourns the meat that he will not be having for dinner!
Bulgur, or cracked wheat, is available at natural-foodstores and at most supermarkets (we buy ours in small amounts in the bulk-food section, so it stays fresh).
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, bell pepper, and jalapeños, and sauté until the vegetables are almost tender, about 8 minutes. Add the tomatoes, the stock or water, beans, bulgur, garlic, chile powder, chipotle pepper, cumin, coriander, cinnamon, and vinegar, and bring to boil. Reduce the heat to low, and cook, uncovered, stirring occasionally, until the bulgur is tender and the mixture thickens, about 20 minutes. Ladle the chili into bowls, and garnish with sour cream, grated cheese, and cilantro.
