LeBus Vegetarian Chili
Source of Recipe
the web
List of Ingredients
1/4 c. vegetable oil
1 c. diced onion
1 c. sliced carrot
1 c. sliced celery
1 c. diced red bell pepper
2 cloves garlic, minced
1 tsp. chipolte peppers, minced 2 c. stewed tomatoes w/juice, coarsely chopped
2 c. cooked red or black beans, unrinsed
1/4 c. coarsely chopped fresh cilantro leaves
1/4 c. coarsely chopped parsley
1/2 c. water (as needed)
1/3 c. bulger, uncooked
1/2 c. boiling water Recipe
1) Heat oil in large saute pan or saucepan
2) Add onion, carrot, peppers, celery, garlic, spice mix (see below), and chipolte. Cook over medium heat until vegetables begin to soften, about 15 minutes. Toss frequently. If vegetables stick slightly, do not worry.
3) Add stewed tomatoes, water, and beans. Stir, then simmer about 45 minutes, covered. Stir occasionally.
4) Meanwhile, pour boiling water over bulger in a small bowl. Allow to stand 10-15 minutes until absorbed.
5) Add soaked bulger, cilantro, and parsely. Add ground chili or salt if needed. Add water for a thick soup-like consistence.
Serve garnished with sour cream, and/or grated cheddar jack, and/or sliced avocado or guacamole and cilantro leaves.
Note-- Amount of seasoning may be adjusted for hotter or milder chili.
Spice Mix
1-2 tbsp. Fresh ground chilies (ancho or New Mexico)
2 tsp. Cumin Seed
1 tsp. Coriander Seed
2 tsp. Mustard Seed
1 tsp. Salt
1) Heat cumin seed, coriander seed, mustard seed in saute pan for 1-2 minutes until fragrant (and seeds "dance")
2) Grind coarsely all three in hand-held grinder.
3) Blend spices.
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