This Moosewood classic is a comforting, plant-based chili that relies on the earthy depth of kidney beans and the unique texture of bulgur wheat. The dish is built on a base of sautéed aromaticsâÂÂonion, garlic, carrots, and celeryâÂÂenhanced with warm spices like cumin, chili powder, and basil. The addition of fresh tomatoes, lemon juice, and a splash of red wine creates a bright, complex flavor profile that balances the richness of the beans. It is a perfect meal for cozy weeknight dinners or meal prep, offering a hearty, nutritious bowl that feels like home cooking. Serve it hot, garnished with fresh parsley and your choice of cheese for a complete, satisfying experience.
Moosewood Vegetarian Chili
Description
This Moosewood classic is a comforting, plant-based chili that relies on the earthy depth of kidney beans and the unique texture of bulgur wheat. The dish is built on a base of saut&# 195;©ed aromaticsâÂÂonion, garlic, carrots, and celeryâÂÂenhanced with warm spices like cumin, chili powder, and basil. The addition of fresh tomatoes, lemon juice, and a splash of red wine creates a bright, complex flavor profile that balances the richness of the beans. It is a perfect meal for cozy weeknight dinners or meal prep, offering a hearty, nutritious bowl that feels like home cooking. Serve it hot, garnished with fresh parsley and your choice of cheese for a complete, satisfying experience.Ingredients
Directions
-
Rinse the kidney beans and place them in a large saucepan. Cover with 6 cups of water and let soak for 3 to 4 hours.
-
Drain the soaking water, add fresh water to cover the beans by about an inch, and add salt. Bring to a boil, then reduce heat and simmer until the beans are tender, about 1 hour. Monitor water level and add more if necessary.
-
While beans cook, bring tomato juice to a boil in a small saucepan. Pour the hot juice over the bulgur wheat in a bowl, cover, and let stand for at least 15 minutes until the bulgur is tender but still slightly crunchy.
-
Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion, crushed garlic, carrots, and celery. Sauté until vegetables begin to soften.
-
Stir in basil, chili powder, ground cumin, salt, pepper, and cayenne. Cook for 1-2 minutes until fragrant. Add chopped green peppers and cook until tender.
-
Combine the cooked kidney beans, prepared bulgur, sautéed vegetable mixture, chopped fresh tomatoes, lemon juice, tomato paste, and dry red wine in a large pot.
-
Heat the chili gently over low heat, stirring occasionally, until warmed through. Alternatively, cover and bake in a moderate oven for 20 minutes.
-
Serve hot, topped with cheese and fresh parsley.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 221.1kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 4881.6mg204%
- Total Carbohydrate 40.1g14%
- Dietary Fiber 11.5g46%
- Sugars 7.7g
- Protein 14.0g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
