Guest guest Posted January 12, 2007 Report Share Posted January 12, 2007 Improvising on the veggie chili in " The Moosewood Cookbook, " my partner came up with this one Chris's vegetarian chili 1 med. Onion, chopped 1 Carrot, chopped 1 tsp garlic, chopped ¼ tsp. cumin ¼ tsp. coriander ¼ tsp. chili powder ¼ tsp. cayenne 1 Green Pepper, chopped 1 Jalapeño, minced ¼ tsp. salt 1 14-16 oz. can whole tomatoes 1 cup uncooked bulghur, rinsed 1 cup cooked black beans 2 cups cooked white beans Saute onion, carrot, and garlic until onion is slightly brown. Add cumin, coriander, chili powder, and cayenne. Cook for 2-3 minutes. Add green and jalapeño peppers and salt. Cook until soft. Tear whole tomatoes into small pieces. Add tomatoes and bulghur. Cover and cook on medium low heat for 15-20 minutes. Add beans and adjust seasoning to taste. Cover and cook an additional 20-30 minutes until bulghur is tender and chili begins to thicken. Quote Link to comment Share on other sites More sharing options...
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