Vegetarian Chili

Name: Vegetarian Chili
Yield: serves 6 to 8
Ingredients: 3 tablespoons olive oil; 1 onion, chopped; 2 carrots, peeled and thinly sliced; 1 red bell pepper, seeded and chopped; 3 large jalapeño, seeded and minced (about 4 1/2 tablespoons); Two 28-ounce cans diced fire-roasted tomatoes with juice; 2 cups vegetable or chicken stock (page 28) or water; One 15- to 16-ounce can kidney beans, drained; One 15- to 16-ounce can garbanzo beans, drained; 1/2 cup bulgur (see note); 3 garlic cloves, minced; 2 tablespoons ancho chile powder; 1 tablespoon ground dried chipotle pepper; 2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1/2 teaspoon ground cinnamon; 2 tablespoons red-wine vinegar; Sour cream, for garnish; Grated cheddar cheese, for garnish; Chopped fresh cilantro, for garnish

December 9, 2011

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!

Cooks' Note

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 notes

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