Wednesday, June 3, 2009

Vegetarian Chilli

This chili is totally yummy. This recipe was on but as usual, I adapted it to my taste. The cocoa powder seems strange but it adds to an authentic colour and the bulgur gives the consistency of minced meat. I ate mine with a generous portion of vegan cream cheese and coriander as I found it very spicy. I just added the coriander topping to DO's serving as he loves hot and spicy food.

Totally Yummy Vegetarian Chilli

3 tabs olive oil
2 diced onions
1 tab chilli powder
2 red chillies deseeded and sliced finely
1 tab ground cumin seeds
3 tsps minced garlic (or 3 cloves finely minced)
2 small capsicums (bell peppers) diced
3 large tablespoons unsweetened cocoa powder
2 cans tomatoes undrained
2 cups water
2 cans mixed beans, drained and rinsed well
2 cups frozen corn kernels
1/2 cup bulgur (cracked wheat)
salt and pepper

In a large pan, saute the onion, chillies, garlic and spices in the olive oil. Add capsicum and saute for a further minute. Add cocoa, tomatoes, water and bring to a boil. Add beans, corn and bulgur, lower the heat to simmer. Simmer for 15 minutes until bulgur is cooked. Add salt and pepper to taste.

Serve topped with vegan cream cheese and sprinkle with finely chopped coriander.

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