Moosewood Red Gold Black And Green Chili Best Recipes

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MOOSEWOOD RED, GOLD, BLACK, AND GREEN CHILI

2012-04-17



Moosewood Red, Gold, Black, and Green Chili image

This is from "Moosewood Restaurant Cooks at Home" Cookbook. An incredible vegetarian chili. Very quick to make. I add no salt to this recipe and you would never miss it. It is a personal favorite that even my carnivore friends love. This makes a big pot and freezes extremely well.

Provided by gobruijns

Categories     Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients:

  • 1/2 cup bulgur
  • 1/2 cup hot water
  • 3 cups canned tomatoes, undrained (28 oz can)
  • 3 tablespoons olive oil
  • 3 cups onions, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon hot pepper sauce or 1/4 teaspoon cayenne
  • 2 green bell peppers, chopped
  • 2 cups corn
  • 1 1/2 cups black beans, drained cooked (14 oz can)
  • 1 1/2 cups red kidney beans, drained cooked (14 oz can)
  • salt
  • cheddar cheese (optional) or monterey jack cheese (optional)
  • cilantro (optional)

Steps:

  • Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
  • Cover and bring to a boil on high heat, then lower the heat and simmer gently.
  • Heat the olive oil in a large saucepan.
  • Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
  • When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
  • Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).
  • Stir the corn and beans, and heat thoroughly on low heat.
  • Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid.
  • Cover and simmer for a few minutes for the flavors to meld.
  • Add salt to taste.
  • Serve plain or topped with grated cheese and fresh cilantro.

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