Dear Mother Nature,
You my friend are a tease. Every few days you give us beautiful weather in the 60′s and 70′s hinting at the arrival of fall only to take it right back again.
That’s just not nice. There are some of us who are terribly excited for the onset of fall.
So please just give us fall. Is that really so much to ask?
I figured as much. So, I took matters into my own hands and made chili. I don’t need cooler temps and changing leaves to tell me that it is fall, I’ll decide that on my own thank you very much.
At any rate, this chili is great to freeze for when those temperatures do begin to drop (and plus by making it now I was able to use ingredients from the CSA) The bulgur makes for a great substitute for ground beef and this chili is vegan (of course, I would most likely toss a hand full of cheese and sour cream on top….)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 whole cloves, minced
- 1 none green pepper, diced
- 1 cup corn kernals
- 1 cup halved cherry tomatoes
- 2 medium jalapenos
- 1 tablespoon cocoa powder
- 1 cup tomato sauce
- 1 can kidney beans, drained
- ½ cup bulgur
- ½ teaspoon each cumin, cayenne pepper, chili powder, paprika
- 3-4 cup vegetable stock
- In a large stock pot, heat olive oil over medium heat. Add onions, garlic, and peppers, saute until they begin to soften. Stir in spices, corn, and tomatoes. Continue to cook for 2-3 more minutes. Stir in remaining ingredients and bring to a boil (start with 3 three cups of stock.) Once boiling, reduce to a simmer and stir occasionally.
- If the chili begins to thicken too much, continue to add stock until it reaches a chili-like consistency (the bulgur will soak up a good majority of the liquid.) Let simmer for 45 minutes until bulgur has softened. Taste and adjust seasoning.
- *This freezes really well for the winter. Other additions could be squash, zucchini, or okra.