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Down home vegetable chili
Artist: _ Yield: 8
Categories: Chili, Herbs & Spices, Vegetarian Rating: 0
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Ingredients:
1 tbspOil
1 Can (13 ?oz) beef broth
4 largeCloves garlic, minced
1 1/2 cupTo 2 cups water
1 largeSpanish onion, minced
2 tbspBrown sugar
2 medCarrots, chopped
2 tbspChili powder
1 medZucchini, chopped
2 tspGround cumin
1 Can (15 ?oz) red kidney
1 tspDried oregano
- beans, drained, rinsed
1 tspSalt
- coarsely chopped
1/2 cupBulgur wheat
1 Can (28 oz) whole tomatoes
1/2 cupFresh or frozen corn kernels
- liquid reserved, tomatoes
Light sour cream or
- coarsely chopped
- low-fat yogurt
1 Can (6 oz) low-salt
Thin sliced green onions
- tomato paste
Thin sliced cilantro leaves
Procedures:
1Preparation time: 25 minutes.
2Cooking time: 1 hour.
3Yield: 9 ?cups.
4Heat oil in 3-quart non-aluminum saucepan over medium-high heat.
5Add garlic, onion, carrots and ?cup of the zucchini.
6Cook, stirring often, until onion is softened, about 4 minutes.
7Add kidney beans, tomatoes and their liquid, tomato paste, beef broth, 1 ?cups water, brown sugar, chili powder, cumin, oregano and salt.
8Stir until combined.
9Simmer, covered, stirring occasionally, 40 minutes.
10Add remaining zucchini, bulgur wheat and corn kernels.
11Simmer 10 minutes more.
12Add remaining ?cup water as necessary.
13Taste and adjust seasoning.
14Serve hot.
15Pass light sour cream or low-fat yogurt, sliced green onions and cilantro leaves separately.
16Note: this is a highly flavorful, crunchy and substantial chili.
17As with most chilis, it"s best made at least a day ahead so the flavors fully develop.
18Can be made up to 3 days ahead and refrigerated or frozen as long as 3 months.
19Reheat gently, adjusting water and seasoning as needed.
20from the chicago tribune 10/3/93.