Recipe for all-bean vegetarian chili
Serves 8
2tablespoons canola oil3medium onions, coarsely chopped4cloves garlic, sliced3red, orange, or yellow bell peppers, cored and chopped1small chili pepper, thinly sliced3tablespoons chili powder2teaspoons ground cuminSalt and black pepper, to taste¼cup tomato paste½cup red wine1tablespoon soy sauce2cans (28 ounces each) diced tomatoes3cans (15 ounces each) kidney beans, drained but not rinsed1bay leaf1cup medium-grain bulgur 2cups water1bunch scallions, trimmed and thinly sliced½cup chopped fresh cilantro2ripe avocados, halved, seeded, sliced, and sprinkled with juice of 1 lemonHot sauce (for sprinkling)
1. In a soup pot over medium-high heat, heat canola oil. Add onions and cook, stirring often, for 8 minutes. Stir in garlic, bell peppers, and chili pepper. Cook, stirring often, for 5 minutes.
2. Stir in the chili powder, cumin, salt, and black pepper. Cook, stirring, for 1 minute or until aromatic. Stir in tomato paste and cook for 2 minutes or until it begins to brown.
3. Pour in red wine and soy sauce, scraping the bottom of the pan to release browned bits. Add tomatoes, kidney beans, bay leaf, bulgur, and water. Bring liquids to a boil. Reduce the heat, set the cover on askew, and simmer for 30 minutes, stirring often so that the bulgur does not stick to the bottom of the pan.
4. Discard the bay leaf. Taste for seasoning, and add more salt and black pepper, if you like. Ladle into bowls and garnish with scallions, cilantro, avocado, and hot sauce. Karoline Boehm Goodnick
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