Recipes

Chunky Chili

 

Well if you ever purchase this cookbook - turn to page 74 for the recipe.

If not - here it is

$1.00 per serving

Makes 8 servings

right there - you can't beat that.

This recipe features bulgur, a form of cracked wheat. Add vegan burger crumbles for a more traditional flavor and texture.

 

Ingredients:

1 tbsp olive oil or water

3 onions, chopped

3 garlic cloves, minced

1 pkg (12oz) vegan burger crumbles (optional) I used the Smart Ground Original

1 tbsp chili powder

1 tbsp ground cumin

1/4 tsp cayenne pepper

2 green bell peppers, chopped

1 can (28oz) unsalted diced tomatoes, undrained (I used Rotel with tomatoes and green chilis)

1 cup water

2 cups frozen corn

1 3/4 cups cooked or canned black beans, drained & rinsed

1 3/4 cups cooked or canned red kidney beans, drained & rinsed

1/2 cup medium grind bulgur

salt (I did not use this at all) did not think it needed it

ground pepper (also did not use this)

1 avacoado, sliced for garnish

chopped fresh cilantro, for garnish

Directions:

Heat the oil in a large soup pot over medium heat. Add the onions, garlic, optional vegan burger crumbles, chili powder, cumin, and cayenne and cook, stirring occasionally, for 5 minutes, or until the vegetables are soft and translucent. Stir in the bell peppers and cook for 1 minute. Stir in the tomatoes with their liquid and the water, Increase the heat to high and bring to a boil. Stir in the corn, black beans, kidney beans, and bulgur. Decrease the heat to low and cook, uncovered, for 15 minutes, stirring occasionally. Season with salt and pepper to taste. Serve hot, garnished with the avocado slices and cilantro

Variation: Substitute 12 oz of sliced mushrooms for the optional vegan burger crumbls

* This recipe taken straight from one of my favorite cookbooks

Eat vegan on $4 a day

by Ellen Jaffe Jones