THE NEELY'S VEGETARIAN CHILI

The Neely's Vegetarian Chili image

Gina says every once in a while, she and the girls go on a little veggie kick to take a break from eating meat. This is a hearty, spicy chili that is so satisfying that even Pat, her husband loves it! Serve with some yummy cornbread! From Down Home with the Neely's cookbook.

Provided by Sharon123

Categories Peppers

Time 50m

Yield 6-8

Number Of Ingredients 20

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded and chopped
3 large jalapenos, seeded and minced (about 4 1/2 tbls.)
2 (28 ounce) cans diced fire roasted tomatoes with juice
2 cups vegetable stock (or water)
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can chickpeas, drained (also called garbanzo beans)
1/2 cup bulgur (cracked wheat)
3 garlic cloves, minced
2 tablespoons dried ancho chile powder (or regular chile powder)
1 tablespoon ground dried chipotle pepper (or 1-2 tsp. chipotle in adobo sauce, pureed)
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
2 tablespoons red wine vinegar
sour cream, for garnish
grated cheddar cheese, for garnish
chopped fresh cilantro, for garnish

Steps:

Heat the olive oil iin a large pot over medium high heat. Add onions, carrots, bell pepper, and jalapenos. Saute until the vegetables are almost tender, about 8 minutes.
Add the tomatoes, stock or water, beans, bulgur, garlic, chile powder, chipotle pepper, cumin, coriander, cinnamon, and vinegar; bring to a boil.
Reduce heat to low, and cook uncovered, stirring occasionally, until the bulgur is tender and the mixture thickens, about 20 minutes.
Ladle the chili into bowls and garnish with sour cream, grated cheese, and cilantro. Enjoy!

*** Explore more The Neely's Vegetarian Chili Recipes »

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