I found this recipe from Taste of Home Healthy Cooking magazine but I changed some things. But this is oh my, so gooood! Plus it gets the thumbs up from Hubby and Punkyroo (she actually ate 2 bowls of it!). Even with it being hot and muggy here I don’t care this hot creamy chili is just too good. I wish I have a better picture for this but I had a meeting to go to so I couldn’t sit and eat with the family and by the time I got back I inhaled the chili and while I was putting it away I remembered.
- 1 cup bulgur
- 1 cup boiling water
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 29oz vegetable broth
- 1 can (16oz) kidney beans, rinsed and drained – I used black beans this time because I was out of kidneys, it was still good but I prefer the kidney beans.
- 1 can (14 1/2 oz) diced tomatoes, undrained
- 1 can (8oz) tomato sauce
- 1/2 cup water
- 1 tbs chili powder
- 1/4 tsp pepper
- 1/8 tsp ground red pepper
- 1/2 cup soy milk
Place bulgur in a small bowl; stir in boiling water. cover and let stand for 30 minutes or until most of the liquid is absorbed.
In a large pot saute the onion and green pepper over medium heat with a little bit of oil until slightly tender. Stir in the broth, beans, tomatoes, tomato sauce, water, seasonings and soy milk.
Drain bulgur; stir into chili and bring to a boil. Reduce heat; cover and simmer for 1 hour. * top with some vegan shredded cheese, you can also serve with a side of tortilla chips. YUMM!