Well, we finally got our first dusting of snow around here.... as life takes a bit of an inward turn, you need some warming up after venturing into the woods....a bowl of this, some vegan green chile cornbread plus a furry friend....life is good!...the only thing that makes this better is some friends to share it with..(oh, and Henry says to tell you that his nose really isn't that big! )Favourite vegan chili recipe ( thank you Mark Bittman) !2 T olive oil1 onion, chopped2 bell peppers, any colour , cored , seeded , chopped2 T minced garlic ( I do about 6 cloves, but I like a lot!)3 T tomato paste2 to 4 dried ancho ( or other kind) hot peppers ( soaked, de seeded, chopped)3 c. tomatoes chopped whole ( about 1 1/2 pounds, canned is ok too)1 qt. vegetable stock2 T chili powdersalt and pepper to taste1 c bulghur2 to 3 cups beansscallions for garnish_________________Heat oil in a large soup pot. Add onion, garlic, peppers. Cook, stirring, for about 5 min. Add tomato paste and stir. Cook another two. Add stock, tomatoes, chili powder, dried chiles, salt and pepper. Bring to a boil then take down to a simmer and simmer for 30 min. Stir in the bulgur and simmer for another 10 min. Turn off the heat and let sit for another 15 min. so the bulgur becomes tender. Add canned kidney beans, or black beans or whatever you like. Garnish as you like ( scallions, daiya cheese ) . Keeps well in the fridge, covered for about 3 days, or freeze extra ( this makes a big pot!)Salut! ( if anyone is interested in the cornbread recipe, drop me an email and I will send it to you)
Well, we finally got our first dusting of snow around here.... as life takes a bit of an inward turn, you need some warming up after venturing into the woods....a bowl of this, some vegan green chile cornbread plus a furry friend....life is good!...the only thing that makes this better is some friends to share it with..(oh, and Henry says to tell you that his nose really isn't that big! )
Favourite vegan chili recipe ( thank you Mark Bittman) !
2 T olive oil
1 onion, chopped
2 bell peppers, any colour , cored , seeded , chopped
2 T minced garlic ( I do about 6 cloves, but I like a lot!)
3 T tomato paste
2 to 4 dried ancho ( or other kind) hot peppers ( soaked, de seeded, chopped)
3 c. tomatoes chopped whole ( about 1 1/2 pounds, canned is ok too)
1 qt. vegetable stock
2 T chili powder
salt and pepper to taste
1 c bulghur
2 to 3 cups beans
scallions for garnish
_________________
Heat oil in a large soup pot. Add onion, garlic, peppers. Cook, stirring, for about 5 min. Add tomato paste and stir. Cook another two. Add stock, tomatoes, chili powder, dried chiles, salt and pepper. Bring to a boil then take down to a simmer and simmer for 30 min. Stir in the bulgur and simmer for another 10 min. Turn off the heat and let sit for another 15 min. so the bulgur becomes tender. Add canned kidney beans, or black beans or whatever you like. Garnish as you like ( scallions, daiya cheese ) . Keeps well in the fridge, covered for about 3 days, or freeze extra ( this makes a big pot!)
Salut! ( if anyone is interested in the cornbread recipe, drop me an email and I will send it to you)