Meatless Chili

by Colleen Salsman

One mainstay of vegetarian cooking is chilli, however there is more to chilli than randomly adding chilli peppers to a vegetable and bean combination.  You have to know your chilli peppers.  Peppers such as pimentos add no heat what-so-ever to food; conversely habanero peppers are among the hottest peppers available, while jalapenos are moderately hot.  Tomato sauce can help lessen the hotness of chilli peppers; however when serving chilli one should always err on the side of moderate heat.  Should you find yourself with a mouth full of fire, run for the plain yogurt or a glass of milk to neutralize the heat.

Bon Appétit
 

1 28 oz can of diced tomato (sugar and additive free, check labels)
1 cup of crushed tomatoes
½ c bulger or Quinoa
3 TBSP of Olive oil
2 large chopped onions
3 cloves of minced garlic (fresh)
2 tsp chili, ground cumin, dried oregano
2 green peppers diced
1 tsp minced jalepeno pepper
2 cups cooked kidney beans
2 cups cooked black beans
1 cup kernaled corn (frozen not canned)
½ cup tomato paste (no sugar added)
Hot pepper sauce to taste
½ c  parmesan (optional)

Drain juice from tomatoes into a saucepan (should be at least a 1 cup of juice), set tomatoes aside.  Stir in bulgar or Quinoa to tomato juice, add water if there is not enough juice.  Bring to a boil, reduce heat and simmer for 5 minutes than set aside. In a large saucepan med. heat, heat olive oil.  Add onions, garlic, chili, cumin, oregano and cook stirring often until onions are soft (10 minutes). Stir into tomato juice and bulgar mixture green peppers, jalapenos, all beans, corn, tomato paste and 1/2c water and crushed tomatoes.  Add hot pepper sauce to taste.  Cover and simmer for 10 minutes or to desired thickness. For thicker consistency add an extra can of drained diced tomatoes). Sprinkle with parmesan and/or chopped Cilantro.  Makes 4 servings depending on the consistency.

 


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