Vegetarian Chili
Sunday supper becomes doubly satisfying when your favorite sports team is winning and you’re passing bowls of hearty chili. If chili doesn’t seem to be a dish you can reconcile with your resolution to slim down, rest assured that this version is healthy (and happens to be thrifty too). It’s a vegetarian bowl with a spicy kick, so it will stand up to the meatiest opponents. Begin with dried beans, which need an overnight soak to soften. Saute onions with poblano and jalapeno peppers, adding the spices to the oil to release their aromas. When the beans are cooked, stir some bulgur into the pan. This will make the dish feel hearty and filling at a fraction of the price - and calories - of ground meat. Bowls are garnished with grated cheddar and avocado.
The long-cooked chili and a little advance work mean an easy Monday.
1 1/2 pounds dried red kidney beans
1 tablespoon canola oil
2 medium onions, chopped
2 poblano peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
3 cloves garlic, finely chopped
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
2 cans (28 ounces each) diced tomatoes
5 cups water
1 1/2 cups bulgur
Salt and black pepper, to taste
1 ripe avocado, peeled and diced
1 cup shredded cheddar
1. In a large bowl, combine the beans with enough cold water to cover them by several inches; soak overnight at room temperature.
2. Drain the beans; set aside.
3. In a large flameproof casserole, heat the canola oil over medium heat. Add the onions, poblano and jalapeno peppers, garlic, chili powder, oregano, and cumin. Cook, stirring occasionally, for 5 minutes or until the onions are tender.
4. Add the tomatoes, beans, and water. Bring to a boil, lower the heat, and cover. Simmer, stirring occasionally, for 1 hour. The mixture should be soupy; add more water if necessary.
5. Stir in the bulgur, salt, and black pepper. Recover the pan, and simmer, stirring occasionally, for 20 minutes.
6. Taste for seasoning and add more salt and black pepper, if you like.
7. Ladle into bowls (save 2 cups for tomorrow’s burritos) and garnish with avocado and cheddar.