Ingredients
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1
-
2
-
1
-
1
-
3
-
2
-
2
-
2
-
1/2
-
796
-
-
-
-
-
Directions
Easy Spicy Vegetarian Chili, This is a very thick chili. The bulgur almost takes on the colour, form/texture of ground meat. Excellent with fresh bread and a garden salad or as a meal itself. Freezes/reheats well. From Meal Lean i Yumm!, I loved this, my husband thought it was warm salsa. I made it without mushrooms, as I don’t like them. I ate the leftovers for days, so yummy. I thought it was so colorful and filling. We served it with corn chips, shredded cheese and a dollop of sour cream., This was pretty good, but was lacking in flavour for my tastes. This may have been largely due to the fact that I didn’t have any cumin, but I think that it’s still lacking something. I think that next time I’ll use vegetable broth in place of the water, which should give it more flavour, instead of just adding salt. Good, though! used red and yellow bell peppers, lots of sliced white mushrooms, a big can of mixed chickpeas and fava beans that was all I had, couscous, and added extra red pepper flakes.
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Steps
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1
Done
|
Heat Oil in a Large Pot, Saute Onions, Peppers and Garilc For 5 Minutes on Medium Heat. |
|
2
Done
|
Add Mushrooms, Saute 4-5 Minutes. |
|
3
Done
|
Add Remaining Ingredients Except Corn. |
|
4
Done
|
Increase Heat to High to Bring to a Boil. |
|
5
Done
|
Decrease Heat to Medium and Simmer, Covered, For 25 Minutes, Stirring Occasionally. |
|
6
Done
|
Stir in Corn, Simmer Until Heated Through. |
|
7
Done
|
Makes About 10 Cups or 6-7 Servings of 1 1/2 Cups. |
