1/4 cup boiling water
1/4 cup whole bulgur wheat
1 1/2 tablespoons olive oil
1 small yellow onion or 1/2 Spanish onion, chopped
2 garlic cloves, chopped
1 1/2 teaspoons chili powder
1/2 pound very firm tofu
1 whole pepper, chopped
1 large can (28 ounces) whole tomatoes with juice
1 (15 ounce) can red kidney beans
1 (15 ounce) can any beans
1 (14 ounce) can corn
salt and pepper, to taste
fresh cilantro, to garnish
1. Add bulgur wheat to boiling water in pot, cover, set aside until chili mixture is complete. You want to make sure that liquid is absorbed into the bulgur wheat and the mixture is thick. On a medium skillet over medium heat, warm olive oil.
2. Sauté onion, garlic, chili powder and tofu while stirring frequently for 3-5 minutes. Try not to keep the chili powder in for too long or else it will burn and stick to the pan, and will extract its flavor. To avoid this, stir frequently.
3. As the onions become translucent, thrown in peppers and allow them cook for 3-5 minutes as well. Add canned tomato and juice to mixture, stir slowly. Allow the mixture to embrace the ingredients which have been previously added. Stir slowly for 5 minutes.
4. Finally, stir in the corn and beans, and reduce heat to low. Set aside for 5-10 minutes. Drain all remaining water (if there is, there shouldn't be) from bulgur wheat in sauce pan.
5. Add into chili mixture, and stir until it's spread into the mixture. Place lid over chili mixture, and sit for 10-15 minutes. Once mix has reached desired expectations, add salt and pepper to taste. Pour into bowl and sprinkle fresh cilantro.
Once bulgur wheat is in, you can allow the chili to sit on the stove for as long as you like. The longer it sits, the longer all the flavors absorb into the mixture. Enjoy. Chili delivers an excellent serving dish because of the wide variety it allows you to work and cook with. Particularly being tailored to suite ones specific needs, and acquired to every one’s tastebuds as well. Shall we not forget all the amazing nutrients chili delivers providing you with a hearty healthy warm meal.
Source of recipe: This recipe was originally discovered by Carole Raymond’s “Students Go Vegan Cookbook”, on page 185. Her recipes are efficient, economic and of course very delicious. This specific recipe in particular is one of my very favorites. However, I have modified the recipe adding more vegetables to the mix and also incorporating tofu (yum). Direct link to book on amazon: http://www.amazon.ca/Students-Go-Vegan-Cookbook-Recipes/dp/0307336530/re...