Black Bean and Vegetable Chili

I love chili and it’s getting very close to chili season. I’m excited about this vegetarian chili recipe, the results are fantastic! Next time, I’ll try to remember to add the bulgur wheat, which makes the chili more filling. Hey, I thought this came out so great, even missing an ingredient! Give it a shot and let me know what you think.

1 Tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon cayenne pepper, more for a spicier chili
1 8.5 oz can of corn kernels
1 tomato, cored and diced
1 19 oz can black beans, drained and rinsed
2 cups vegetable stock
1/3 c bulgur wheat
2 Tablespoons fresh lime juice

In a large pot heat olive oil until it shimmers. Add onion and cook until almost translucent, about 5 minutes. Add garlic and cook until golden, another 2 or 3 minutes. Add cumin, chili powder, thyme, salt and cayenne pepper and stir to coat onion and garlic.

Add corn and tomato and cook until tomato softens, about 5 minutes. Add black beans, bulgur wheat, and vegetable stock and stir. Bring to a boil, stirring often, then reduce heat to medium and cook until the sauce thickens a bit.
Add the lime juice to the soup. Ladle soup into serving bowls, serve with your favorite bread.

Adapted from: treehugger.com

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