This is a pretty delicious chili recipe that I adapted from a chili one of my co-workers kindly brought to a work potluck to make sure I had something to eat. It was delicious then but had cheese in it, and I never actually got the recipe from her so I sort of made this up from my rudimentary knowledge of cut-up pieces of vegetables and chili in general.
- 1 can of crushed or diced tomatoes
- 3 cups vegetable broth
- 1 can (drained) of each of the following: corn, chickpeas, and some other type of bean (I used black beans)
- 1 diced onion
- 1-2 tbsp oil
- 2 (or more) cloves of garlic, diced
- 6 (or more) celery stalks, chopped
- 1/2 cup bulgur wheat
- 2 (or more) tablespoons chili powder, to fit your taste
- 2 cups chopped green leafy vegetables (I’ve used spinach, kale, and now mustard greens)
- optional: 1 tsp. of cocoa powder and 1/2 tsp. of cinnamon
- optional: diced jalapeno pepper
Heat up the oil and saute the onions and celery for about 5 minutes. Add in the garlic for another minute or so, then pour in your tomatoes, broth, bulgur, chili powder, optionals, and canned goods. Cover and let everything cook at a medium-low temperature for about 20-30 minutes or until the bulgur is cooked. If you think the chili looks too thick after the bulgur has taken in some of the broth feel free to add some water or broth to it. Just before serving, stir in the greens and let them get wilty for a second before serving.
Sorry for so many approximations, I’m not a big recipe person myself.
