Tuesday, September 21, 2010

Transitional Dinner

Chilly winds call for warm dinners- like my favorite vegetarian chili.
1 tablespoon olive oil
2 medium white onions, roughly diced
1 green bell pepper, roughly diced
2 cloves garlic, minced

1 tablespoon chili powder
2 tablespoons cumin
1 tablespoon unsweetened cocoa
1 tablespoon parprika
1 tablespoon oregano

1-12oz can of beer, preferably pale ale
2-28oz cans crushed tomatoes

4-14oz. cans of beans (dark kidney, light kidney, black, ect.)

1/2 cup cooked wheat bulgur
grated sharp cheddar cheese

Heat the oil in a tall stock pot on medium-high heat, and when the oil is nice and hot, give your onions a nice sweat. After a couple minutes, add in the peppers. When the peppers soften a little add in the garlic. Add a pinch of salt to taste, and then saute for one more minute. Add in the spices, cocoa and the beer and heat for one minute, and then add the tomatoes and 1 can full of water. Bring to a boil, and then lower the heat and simmer for about 30-45 minutes. Add in your beans of choice, add salt and pepper to taste, and then continue to simmer on low heat for 20 more minutes. I like the add the bulgur straight into the pot, but it is fine to add it in like a garnish.

This is a pretty large batch, so when the chili has cooled I like to store it in an airtight jar in the fridge, or freeze some for a lazy day. Enjoy!

1 comment:

Just Ma said...

WOW---This looks great. Love chili and soups---keep the recipes coming.
Love, Ma