Ingredients (use vegan versions):
- 1 medium green pepper, chopped in big chunks (I sometimes use green and red pepper)
- 1 large yellow onion, chopped in big chunks
- Cumin: 1 teaspoon (very mild) to 1 tablespoon (not so mild), or even more if you prefer
- Chili powder: Same amount as the amount of cumin you use (i.e., 1:1 ratio)
- 1-1/2 teaspoon to 2-3 tablespoon oregano, depending on how much cumin and chili powder you use
- 1 clove garlic for mild, 2 or 3 big honkin' cloves for stronger flavor
- 2 - 15 oz. cans tomatoes, chopped (reserve canning liquid)
- 1/2 to 1 teaspoon salt (optional)
- 2 - 15 to 16 oz. cans beans (kidney, pinto, and/or black), drained and rinsed
- 1/2 of a 6 oz. can of black olives, drained and sliced
- 1/4 cup bulgur
Directions:
O.K. Those are the basic ingredients. You can add as many
things as your imagination and bad taste think would be
good in chili: corn, other kinds of beans, leftover cooked
lentils, rice, mock duck, fried tofu, yellow and orange and
any other peppers, hot peppers of whatever variety, green
beans, peas, carrot chunks or slices, etc., etc. Also, if
you like a "saucier" chili, add an 8 oz. can or two of
tomato sauce (I use unsalted). Otherwise, add water or
diluted tomato juice if the chili looks too "dry."
I call this chili AMAZING because even the die-hard
carnivores of my acquaintance like it. It can be as mild
or as spicy as you like, simply by adjusting the amount of
seasoning and varying the amount and type of pepper and
onion you use. Here are the directions:
In a large, heavy saucepan sautee green pepper and onions
in 1 to 2 tsp. olive oil until soft. Add spices; sautee a
couple minutes more. Press garlic into mixture and sautee
very briefly, being careful not to burn garlic. Add
tomatoes and tomato liquid, then stir in remaining
ingredients. Simmer, partially covered, for at least 30
minutes. Makes 4 to 6 bowls. Serve with a nice, substantial
bread, and plan on sleeping alone that night. Heh. ;-)
Serves:
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