EASY SPICY VEGETARIAN CHILI

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Easy Spicy Vegetarian Chili image

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!

Provided by LUv 2 BaKE

Categories     Grains

Time 55m

Yield 7 serving(s)

Number Of Ingredients 21

1 teaspoon olive oil
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
3 garlic cloves, minced
2 cups fresh mushrooms, sliced
2 cups red kidney beans, cooked (a 540ml can, drained)
2 cups chickpeas, cooked (a 540ml can, drained)
1/2 cup bulgur or 1/2 cup couscous, rinsed
796 ml diced tomatoes, canned
1 cup salsa, medium
1/2 cup water
1 tablespoon chili powder
1 teaspoon dried basil
1/2 teaspoon ground pepper
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon cayenne
1 tablespoon unsweetened cocoa powder
1 teaspoon sugar
1 cup canned corn niblet (frozen works well)

Steps:

  • Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
  • Add mushrooms, saute 4-5 minutes.
  • Add remaining ingredients except corn.
  • Increase heat to high to bring to a boil.
  • Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
  • Stir in corn, simmer until heated through.
  • Makes about 10 cups or 6-7 servings of 1 1/2 cups.

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