Cold, grey, winter nights call for hearty and healthy dinners shared among friends. This meal, adapted from a Couple Cooks, was that perfect balance of filling, comforting and simple.
Vegetarian Bulgur Chili
"Notes: The bulgur wheat adds a great texture here – you can also substitute quinoa for a gluten-free option if desired. Lastly, if 1/2 cup chili powder seems like a typo – it’s not! While it’s a lot to use, it did bring the flavor we were looking for to the dish. Feel free to scale back if you’d like. The resulting chili is not overly spicy...we like going for moderate spice and then giving diners the option to add spiciness at the table with hot sauce."
1 15-ounce cans kidney beans, rinsed
2 15-ounce cans black beans, rinsed
58+ ounces canned diced tomatoes
2 tablespoons olive oil
2 medium onions, diced
6 cloves garlic, minced
1 green bell pepper, diced
1 cup bulgur wheat
1 can corn kernels
1/2 cup chili powder
1 tablespoon Italian Seasoning (we used a local favorite: Market Spice)
2 teaspoons garlic powder
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon honey
To serve: Hot sauce, sour cream, cheese, cilantro
1. In a large pot, heat 2 tablespoons olive oil. Add the onions and saute until softened, about 5 minutes, stirring occasionally. Add the garlic and saute, stirring, for about 1 minute. Add the bell pepper and toss to coat.
2. Add the rest of the ingredients: beans, tomatoes (with their juices), 1 cup bulgur wheat, corn, 1/2 cup chili powder, 1 tablespoon Italian Seasoning, 2 teaspoons garlic powder, 2 teaspoons kosher salt, 1/4 teaspoon black pepper, 1 tablespoon honey, and mix to combine. If necessary, add a bit of water to make sure everything is covered (we didn't need to add any).
3. Bring to a boil, then simmer until the bulgur is soft, about 20 to 30 minutes. Taste and add additional seasonings as desired. Add hot sauce to taste; serve with sour cream, shredded cheese, and cilantro or chives.