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Thursday, March 16, 2006

Veggie Vegan Chili

1 tin Fire Roasted Organic chopped tomatoes
2 cups organic frozen corn*
1 cup organic frozen peas*
1 cup bulgur
1 tin black beans
1 red or yellow pepper, chopped
1 medium onion, chopped
1 head roasted garlic
1 tsp chili powder
1 tinned chipotle pepper in adobo sauce and chopped
1/4 tsp dried chipotle chilies
2 tbs molasses
1/4 cup dark chocolate
1 dark beer (local Fort Garry Dark or Chocolate Stout are nice)
Salt and pepper
pinch dried chilies
pinch ground cinnamon
1 tsp cumin
2 tbs olive oil

*frozen in the off growing season. In season, roasting the corn on the cob and shaving it off the cob adds to a wonderful smokey flavour.

In a large pot, sauté the onion in the olive oil. When translucent on medium heat, add the tomatoes, peppers and spices. Then add the roasted garlic, beans, bulgur, molasses and chocolate. Stir well and reduce heat so as to not burn the bulgur. Add the beer. Cook over medium low heat until the bulgur is well cooked, about 10 minutes. Also wonderful and easy in a slow cooker. Serve with baguettes or heavy breads. If dairy is allowed, serve with a small amount of grated parmesan cheese.


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