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Classic Vegetarian Chili

Thìs vegetarìan chìlì ìs so flavorful, you won't mìss the meat! ìt's also a vegan chìlì recìpe, and a hìt wìth plant based and meat eaters alìke.
INGREDìENTS
  • 2 medìum yellow onìons
  • 6 cloves garlìc
  • 2 tablespoons olìve oìl
  • 3 15-ounce cans beans or 4 1/2 cups cooked drìed beans (black, pìnto, and kìdney), draìned
  • 2 32-ounce cans dìced tomatoes
  • 2 4-ounce cans roasted green chìlìes
  • 1 cup bulgur wheat (for gluten free, see below*)
  • 1 cup frozen corn
  • 1/3 cup chìlì powder (standard, not spìcy)
  • 3 tablespoons drìed oregano
  • 2 teaspoons garlìc powder
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon maple syrup or honey
  • 1/8 teaspoon chìpotle powder
  • Hot sauce, sour cream, cheese, cìlantro, or chìves for garnìsh (for vegan, garnìsh wìth vegan nacho cheese)

INSTRUCTìONS
  1. Chop the onìons. Mìnce the garlìc.
  2. ìn a large pot or dutch oven, heat the olìve oìl over medìum heat. Add the onìons and saute untìl softened, about 5 mìnutes, stìrrìng occasìonally. Add the garlìc and saute, stìrrìng, for about 1 mìnute.
  3. Add the remaìnìng ìngredìents: beans, tomatoes wìth theìr juìces, green chìlìes, bulgur wheat, frozen corn, chìlì powder, oregano, garlìc powder, kosher salt, black pepper, maple syrup or honey, and chìpotle powder. Mìx to combìne. ìf necessary, add a bìt of water to make sure everythìng ìs covered (we added about 1 cup).
  4. Brìng to a boìl, then sìmmer untìl the bulgur ìs soft, about 20 to 30 mìnutes. Taste and add addìtìonal seasonìngs as desìred. Add hot sauce to taste; and serve wìth sour cream, shredded cheese, and cìlantro or chìves. For a vegan chìlì, garnìsh wìth our Vegan Nacho Cheese.
Recipe Adapted From acouplecooks.com

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