Friday, 3 February 2012

Easy Vegetarian Chilli

When it's this cold, with promise of snow for the weekend, it's nice to make a big pot of chilli.
My chilli is vegetarian, adapted from a recipe I found on the website a few years ago (I think I simplified it a bit). Like all stews if this sort, it will taste even better tomorrow, but we'll start on it today...
Serve with a dollop of sour cream, grated cheddar on top and some Doritos...

Easy Vegetarian Chilli

Vegetarian Chilli Recipe
2 tbl. olive oil
1/2 cup uncooked coarse bulgar (cracked wheat)
1 cup frozen sweetcorn
1 onion, chopped
3 cloves garlic, chopped
2 green peppers, roughly chopped
2 x cans chopped tomatoes
1 tin kidney beans, drained and rinsed
1 tin black beans, drained and rinsed
2 tsp. Cajun seasoning (or chilli powder if you like the heat)
1/2 tsp. ground cumin
1 tsp. dry oregano
1 tbl. Marigold stock powder (vegetarian stock powder) (makes everything taste better!)
Salt and pepper to taste
Pinch sugar

Fry the onions in the olive oil  for a couple of minutes. Add in the rest of the ingredients, and stir well. Bring to a boil, then turn down the heat and simmer gently for about an hour, stirring every now and again. Just make sure it doesn't catch on the bottom.

The bulgar may continue to absorb liquid after cooking, so you may need to thin the chilli back down with a little water or stock.

Makes 6 servings, freezes really well.

I told you it was easy!

Here is a link to the original recipe, before my changes

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