Vegetarian Chili

    This recipe can be easily doubled or tripled and, therefore, is a good choice for serving at a large informal gathering. The bulgur adds a meaty flavor and texture so be sure to include it. Try serving it with cornbread for a delicious combination.


    в…“ cup oil

    2 large onions, diced

    6 cloves garlic, minced

    1 tablespoon chili powder

    1 tablespoon ground cumin

    1 teaspoon dried oregano

    в…› teaspoon cayenne pepper

    2 bay leaves

    ВЅ cupВ bulgurimage

    28-ounce can diced tomatoes

    Three 16-ounce cans kidney beans, drained and rinsed

    1 tablespoon tamari or other soy sauce

    3 cups water

    1 teaspoon salt

    Liberal seasoning freshly ground pepper

    2 tablespoons butter

    ВЅ cup finely chopped red onion

    1. In a large (6-quart) pot heat the oil. Put in the onions and garlic and saut for 10 minutes.
    2. Add the chili powder, cumin, oregano, cayenne pepper, bay leaves, and bulgur, and cook for 2 minutes (no less), stirring frequently.
    3. Add the tomatoes with their juice, the kidney beans, soy sauce, water, salt, and pepper. Cook over low heat for 30 minutes, or until the chili is thick and fragrant. Stir occasionally. Just before serving add the butter and stir until melted. Taste to adjust the seasoning. If you like it spicier add a few dashes of cayenne pepper. Serve with chopped onion on each portion.