02.13.10

Veggie Chili

Posted in Things I made, recipe, elestomago at 1:43 pm by sarahdipity

We have to make food for lab meetings.  One of the members of the lab decided to return to his vegetarian ways so I scrapped making Spaghetti Pie and decided to make Veggie Chili.  elestomago was planning on making veggie chil too and suggested Mark Bittman’s Bulgar Chili.

Bulgar is used to thicken this chili and the recipe is quite flexible.  You can make it with veggies or with beans.  This is the way I made it.

I served this with some cornbread (from a box).  I had sour cream, grated Cheddar and Monterey jack cheese, cilantro and scallions available for garnish.  This served about 10 people.
elestomago also made this chili, but without the veggies.  Once she posts I’ll link to it.

1 cup frozen corn kernels
1 zucchini
1 squash
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 bell peppers, any color, cored, seeded, and chopped
2 tablespoons minced garlic
3 tablespoons tomato paste
2 dried ancho peppers soaked, cleaned, and chopped
3 cups chopped ripe tomato (about 1 1/2 pounds whole or canned; don’t bother to drain)
1 quart stock - 2 cans of stock (1 can veggie 1 can chicken) and then the rest was chile-soaking liquid
2 tablespoons chili powder
Salt and freshly ground black pepper
1 cup fine- or medium-grind bulgur

1. Put the oil in a large pot over medium-high heat. When hot, add the onion, bell peppers, and garlic. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add in the other veggies at this point.  Cook until they are somewhat soft.  Stir in the tomato paste until it’s evenly distributed and begins to color, another minute or two. Add the chiles, tomato, stock, chile powder, and a good sprinkling of salt and pepper.

2. Bring to a boil and then turn the heat down so the mixture bubbles gently; cook, stirring occasionally, until slightly thickened, about 30 minutes. Stir in the bulgur and cook for 10 minutes, then turn off the heat and let sit until the bulgur is tender, about 15 minutes. Garnish as you like and serve hot or store, covered, in the refrigerator for up to 3 days before reheating.

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