"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Vegetarian Chili Recipe

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This recipe for Vegetarian Chili, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Hunter
Added: Monday, May 11, 2009


2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, diced
1 red bell pepper, seeded, chopped
2-3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
1 28-ounce can crushed tomatoes with added puree
3 cups water
1 15-ounce cans black beans, rinsed, drained
1 15-ounce cans kidney beans, rinsed, drained
2 15-ounce cans of whatever beans you like, rinsed, drained
1 - 2 cups frozen shoe peg corn
1/2 cup bulgur* DO NOT OMIT!!
2 tablespoons white wine vinegar
5 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes.

Stir in garlic and cook additional 30 seconds.

Add tomatoes, 3 cups water, beans, bulgur, corn, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.

* Also called cracked wheat; available at natural foods stores and supermarkets.

Personal Notes:
Personal Notes:
Meat lovers gave this high marks! Can be made the day before serving, cook for 1 hour, refrigerate, and the next day put in the crock pot or on stove top to reheat.




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