Include in Print View:

Moosewood Vegetarian Chili

Moosewood Vegetarian Chili (Carol Gifford recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 221.1
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
  • 2 1/2 cup Raw kidney beans
  • 6 cup + water
  • 1 teaspoon Salt
  • 1 cup Tomato juice
  • 1 cup Raw bulghar
Directions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Heat the chili gently over low heat, stirring occasionally, until warmed through. Alternatively, cover and bake in a moderate oven for 20 minutes.
  8. 8
    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.

Keywords: vegetarian chili, moosewood, kidney beans, bulgur wheat, vegan chili, carol gifford, hearty main, plant based, cumin, chili powder, comfort food, bean stew, healthy dinner, meal prep, rustic, savory
Read it online: https://www.chefs-mate.com/recipe/moosewood-vegetarian-chili-carol-gifford/