Vegan chili!
Dec. 20th, 2009 08:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
darklunaI threw this together today, and it came out really yummy: spicy, thick, and hearty.
Most measurements are approximate, because I just throw stuff in 'til it seems right. :D I did measure the bulghur and the veggie juice. It's super-easy, especially for someone as lazy as me. The only real labor is chopping the onion. This makes about 4 servings, I guess.
~2 T olive oil
1 onion, diced
2 cloves garlic, minced
~1 tsp cumin
~1 tsp chili powder
~1 tsp salt
a dash of cayenne
a dash of cinammon
1 bay leaf
1 15-oz. can fire-roasted chopped tomatoes, with liquid
1 15-oz. can kidney beans, drained
1/4 c. or so medium salsa
1/2 c. uncooked bulghur wheat
1/2 c. tomato-based vegetable (or just tomato) juice
Heat the olive oil over medium-high heat in a large pot. Saute the onion and garlic until soft and starting to brown, about 7-10 minutes. Add all the spices except the bay leaf, and stir for about a minute. Add the bay leaf, tomatoes, kidney beans, salsa, bulghur, and juice. When it starts to bubble, turn the heat down to low/simmer, cover, and cook until the bulghur is soft, about 30-40 minutes.
I made it non-vegan by topping it with some grated sharp cheddar cheese. I meant to add chopped cilantro too, but forgot, oops!
If you don't want it so spicy, you could easily omit the cayenne and/or use mild salsa.
Most measurements are approximate, because I just throw stuff in 'til it seems right. :D I did measure the bulghur and the veggie juice. It's super-easy, especially for someone as lazy as me. The only real labor is chopping the onion. This makes about 4 servings, I guess.
~2 T olive oil
1 onion, diced
2 cloves garlic, minced
~1 tsp cumin
~1 tsp chili powder
~1 tsp salt
a dash of cayenne
a dash of cinammon
1 bay leaf
1 15-oz. can fire-roasted chopped tomatoes, with liquid
1 15-oz. can kidney beans, drained
1/4 c. or so medium salsa
1/2 c. uncooked bulghur wheat
1/2 c. tomato-based vegetable (or just tomato) juice
Heat the olive oil over medium-high heat in a large pot. Saute the onion and garlic until soft and starting to brown, about 7-10 minutes. Add all the spices except the bay leaf, and stir for about a minute. Add the bay leaf, tomatoes, kidney beans, salsa, bulghur, and juice. When it starts to bubble, turn the heat down to low/simmer, cover, and cook until the bulghur is soft, about 30-40 minutes.
I made it non-vegan by topping it with some grated sharp cheddar cheese. I meant to add chopped cilantro too, but forgot, oops!
If you don't want it so spicy, you could easily omit the cayenne and/or use mild salsa.
