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Vegetarian Three-Bean Chipotle Chili
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Vegetarian Three-Bean Chipotle Chili
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 30 minutes
Prep Time:
 15 minutes
Cook Method:
 stove top
Cook Temp:
 medium high
Directions:
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Smoked chipotle chilies, which come
canned in adobo sauce, give this hearty
chili an appealing smoky flavor. Beans are a
key ingredient for vegetarian chili, and bulgur
provides a meat-like texture and a thick
consistency. The combination of spices
makes this dish taste even better the next
day. Recipe may be frozen and halved.

1. Heat oil in a large stockpot over medium high
heat. Add onion, bell pepper, and
carrots, and sauté, stirring occasionally,
until onion and carrots are tender, about 8
minutes.
2. Add garlic and sauté for 1 minute, stirring
frequently.
3. Add chipotle chilies, crushed tomatoes,
vegetable broth, bulgur, chickpeas, black
beans, kidney beans, vinegar, and spices.
Bring mixture to a boil. Reduce heat to
medium and cook, uncovered, until bulgur
is tender and mixture thickens, stirring
frequently, about 20 minutes.
4. Serve hot. Ladle chili into bowls. If using,
serve sour cream and chopped cilantro
in bowls on the side.


Recipe courtesy of Hannaford fresh magazine January-February 2009.
2 Tbs Extra virgin olive oil
1 ea Medium yellow onion, chopped
1 ea Medium red bell pepper, seeded and cut into 1/2" pieces
2 ea Carrot, peeled, 1/2-in pieces
5 ea Garlic cloves, peeled and minced
2 ea Chipotle Chiles in Adobo Sauce
28 oz Canned tomatoes, crushed
3 cup Low sodium vegetable broth
1/2 cup Bulgur wheat, dry
15 oz Chickpeas, canned, drained and rinsed
15 oz Black beans, rinsed, drained
15 oz Canned red kidney beans, drained
2 Tbs Red wine vinegar
2 Tbs Chili powder
2 tsp Cumin, ground
2 tsp Ground coriander
1/2 tsp Cinnamon, ground


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