s VEGETARIAN CHILI *** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
2-24-2010 good, not great
***
By Karoline Boehm Goodnick, Globe Correspondent | January 13, 2010

Serves 6 with leftovers


1 1/2 pounds dried red kidney beans
1 tablespoon canola oil
2 medium onions, chopped
2 poblano peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
3 cloves garlic, finely chopped
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
2 cans (28 ounces each) diced tomatoes
5 cups water
1 1/2 cups bulgur
Salt and black pepper, to taste
1 ripe avocado, peeled and diced
1 cup shredded cheddar
1. In a large bowl, combine the beans with enough cold water to cover
them by several inches; soak overnight at room temperature.

2. Drain the beans; set aside.

3. In a large flameproof casserole, heat the canola oil over medium
heat. Add the onions, poblano and jalapeno peppers, garlic, chili
powder, oregano, and cumin. Cook, stirring occasionally, for 5 minutes
or until the onions are tender.

4. Add the tomatoes, beans, and water. Bring to a boil, lower the
heat, and cover. Simmer, stirring occasionally, for 1 hour. The
mixture should be soupy; add more water if necessary.

5. Stir in the bulgur, salt, and black pepper. Recover the pan, and
simmer, stirring occasionally, for 20 minutes.

6. Taste for seasoning and add more salt and black pepper, if you
like.

7. Ladle into bowls (save 2 cups for tomorrowĘs burritos) and garnish
with avocado and cheddar.
¬ Copyright 2010 The New York Times Company


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