This chili is simple, nutritious, filling, and SO SO yummy! Really, you have to give it a try before snubbing your nose at something vegetarian.
6-7 medium tomatoes (any medium to large variety)
2 jalapeno chilis, cored, seeded and diced
3 cloves garlic, diced
1 onion chopped
2 Tablespoons Extra Virgin olive oil
1 sweet yellow bell pepper
1 small can tomato paste
1 can pinto beans (rinsed & drained)
1 can black beans (rinsed & drained)
1.5 cups bulgur (a wheat product you can find in the grain/all natural section of the store – Bob’s Red Mill makes a good one that is fairly easy to find)
3 cups water (more if needed at the end)
3 tsp. all-seasons salt (I used Simply Organic – great taste and cute jar, plus it’s organic!)
1/2 tsp. fresh ground black pepper
Shredded/diced cheddar cheese for topping (omit to make this vegan)
Tortilla chips for topping
1. Chop onions, saute in Extra Virgin olive oil until tender.
2. Wash and chop tomatoes and peppers, add those and cook for 30 minutes on medium/low.
3. Add beans, tomato paste, bulgur, water, and seasonings. Cook for 2-3 hours.
*You can also do this in the slow cooker, although it’ll probably come out tasting a little different. Add all ingredients and cook for 6-8 hours on low. IF you are home, I would cook everything, but leave out the bulgur until the last 2 hours.*
4. Serve with cheese (omit to make vegan) and tortillas on top!
Elisabeth is the mother of three boys, wife to author A.M. LaMouria, and is passionate about her faith and her family. She loves to cook, create, and be adventurous. Visit her blog at The Lean Green Mommy Machine.