Vegetarian Chili

Why is it that most people associate the words vegetarian and vegan with tasteless and boring?  I am not a vegetarian but I'm always trying to incorporate more vegetables into the meals that I prepare for my family.  I like to look through vegetarian cookbooks for new and interesting ways to prepare vegetables.  What I've learned is that vegetarian food can be just as rich and hearty and satisfying and it's meaty counterparts. 

I made this vegetarian chili for a group of friends (only 1 of which is actually a vegetarian) and they all really seemed to enjoy it.  (That is proof enough for me that you don't have to be a vegetarian to eat vegetarian chili.)  It really is delicious and even the most avid of meat eaters will enjoy this hearty chili. 

Vegetarian Chili
2 ½ cups dry kidney beans                    2 teaspoons basil
1 cup tomato juice                                 2 teaspoons chili powder
1 cup uncooked bulgur wheat               1 ½ teaspoon salt
2 Tablespoons oil                                  black and red pepper
2 cups chopped onion                           1 bell pepper, chopped
6-8 cloves garlic, minced                      14 ounce can tomatoes
3 carrots, diced                                      3 Tablespoons tomato paste
1 celery stalk, diced                               fresh parsley, minced
2 teaspoons cumin                                 1 box vegetable stock

Soak beans for at least 4 hours (or overnight) before cooking.

Place soaked beans in a dutch oven and cover with water.  Bring to a boil, partially cover and simmer for 1 ¼ hours.  Add water is necessary during cooking.

 






After 1 ¼ hours, drain off any excess water.  Heat tomato juice to boiling.







Add bulgur wheat to tomato juice.  Cover and let stand for 15 minutes. 

 Add cooked beans.

Heat oil in skillet.  Add onion, half of the garlic, carrot, celery and seasonings.  Saute for 5 minutes and add bell pepper and saute until tender.

Add vegetables, tomatoes, broth and tomato paste to beans.  Simmer for 15  minutes.

Add remaining garlic.  Simmer 15 minutes longer.  Serve with parsley and cheese.  (Omit the cheese if you're going for a vegan chili.)

I usually make a batch of this chili to keep in my freezer over the winter.  It makes a great lunch when I'm in a hurry and a great dinner on cold nights.

Ciao!

Vegetarian Chili
2 ½ cups dry kidney beans                    2 teaspoons basil
1 cup tomato juice                                 2 teaspoons chili powder
1 cup uncooked bulgur wheat                1 ½ teaspoon salt
2 Tablespoons oil                                  black and red pepper
2 cups chopped onion                           1 bell pepper, chopped
6-8 cloves garlic, minced                      14 ounce can tomatoes
3 carrots, diced                                      3 Tablespoons tomato paste
1 celery stalk, diced                               fresh parsley, minced
2 teaspoons cumin                                 1 box vegetable stock

Soak beans for at least 4 hours (or overnight) before cooking.  Place soaked beans in a dutch oven and cover with water.  Bring to a boil, partially cover and simmer for 1 ¼ hours.  Add water is necessary during cooking.  After 1 ¼ hours, drain off any excess water.  Heat tomato juice to boiling and add it to the bulgur wheat.  Cover and let stand for 15 minutes.  Add this to the cooked beans.  Heat oil in skillet.  Add onion, half of the garlic, carrot, celery and seasonings.  Saute for 5 minutes and add bell pepper and saute until tender.  Add vegetables, tomatoes and tomato paste to beans.  Simmer for 15  minutes.  Add remaining garlic.  Simmer 15 minutes longer.  Serve with parsley and cheese.