Summer Chili

 I have not cooked anything new this week because I was on jury duty for 6 days. It was the worst! The case should never have gone to trial and it was a total and complete abuse of the justice system. The plaintiff did not win, and I can’t believe anyone ever thought she would. (As I said on Facebook, being a juror on a trial is like the DMV, the airport, and a root canal all at once. It was also like sitting through a sermon that went on for hours and hours.)  So, I was perusing my old old blog and came across this recipe which I used to make all the time. It is a great vegan chili to make when tomatoes, peppers and corn are all in season.  I CANNOT WAIT FOR THEM TO BE IN SEASON!!

1/2 cup bulghur
1/2 cup water
28oz can tomatoes

3 tbsp EVOO
3 cups chopped onions
3 cloves garlic minced
1 tsp cumin
1 tbsp chili powder
1 tbsp hot sauce

2 green bell peppers
2 cups fresh corn
28 oz can black beans, drained

Place bulghur, hot water, and a cup of juice from canned tomatoes in a small saucepan. Cover and bring to a boil on high heat. Lower heat then gently simmer.

Heat EVOO in a large saucepan. Saute onions, garlic, cumin, chili powder, and hot sauce. When onions are soft, stir in peppers and saute for 2-3 minutes more. Add tomatoes, corn, and beans, and heat thoroughly on low heat. If bulghur is cooked but still chewy, add to pan with liquid. Simmer for a few minutes. Garnish with cheese and cilantro.

This entry was posted in Black Beans, Soup, Tomatoes, Vegan. Bookmark the permalink.

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