This is particulary delicious on those cold, icy days that we have been having for the last week in the midwest. It's based on a recipe from Jeanne Lemlin's Vegetarian Classics, but I've added a few twists and consider it my own. She is one of my favorite author's and is always very inspiring with her ideas and flavors.
Recipe: Vegetarian Chili
1/4 cup olive oil
4 onions, diced
6 cloves garlic, minced
1 1/2 tbsp. chili powder
1 tbsp. ground cumin
1/2 tsp. paprika
1 tsp. dried oregano
1/8 tsp. cayenne
2 bay leaves
1 cup bulgur
3 14-ounce cans red beans, rinsed and drained
2 14-ounce cans tomatoes, drained
1 14-ounce tomato sauce
1 tbsp. tomato paste
2 tbsp. tamari soy sauce
5 cups vegetable broth
3/4 tsp. salt
freshly ground black pepper
1/4 cup molasses
2 tbsp. chopped jalapenos
1 chipotle pepper in adobo
Heat the oil in a large stockpot over medium heat. Add onions and garlic and saute until onion is softened and cooked.
Add chili powder, cumin, paprika, oregano, cayenne, bay leaves and bulgur. Cook stirring constantly for at least 2 minutes.
Puree chipotle pepper with tomato paste and a little bit of the sauce. Add to onion/bulgur mixture along with molasses, beans, tomatoes, broth, jalapenos, tamari soy sauce and rest of the tomato sauce. Add salt and pepper to taste.
Bring to a boil and then simmer for 30 minutes, stirring frequently.
Mangez!
Recipe: Vegetarian Chili
1/4 cup olive oil
4 onions, diced
6 cloves garlic, minced
1 1/2 tbsp. chili powder
1 tbsp. ground cumin
1/2 tsp. paprika
1 tsp. dried oregano
1/8 tsp. cayenne
2 bay leaves
1 cup bulgur
3 14-ounce cans red beans, rinsed and drained
2 14-ounce cans tomatoes, drained
1 14-ounce tomato sauce
1 tbsp. tomato paste
2 tbsp. tamari soy sauce
5 cups vegetable broth
3/4 tsp. salt
freshly ground black pepper
1/4 cup molasses
2 tbsp. chopped jalapenos
1 chipotle pepper in adobo
Heat the oil in a large stockpot over medium heat. Add onions and garlic and saute until onion is softened and cooked.
Add chili powder, cumin, paprika, oregano, cayenne, bay leaves and bulgur. Cook stirring constantly for at least 2 minutes.
Puree chipotle pepper with tomato paste and a little bit of the sauce. Add to onion/bulgur mixture along with molasses, beans, tomatoes, broth, jalapenos, tamari soy sauce and rest of the tomato sauce. Add salt and pepper to taste.
Bring to a boil and then simmer for 30 minutes, stirring frequently.
Mangez!