Chunky Garden Vegetable Chili

Contributed byPam Buesing
Chunky vegetable chili in a white bowl, garnished with cilantro. Visible are beans, carrots, and green peppers.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion (medium, chopped)
  • 2 carrots (large, chopped)
  • 2 celery stalks (chopped)
  • 1 green pepper (chopped)
  • 1 red pepper (chopped)
  • 3 clove garlic (minced)
  • 1 jalapeño pepper (seeded and minced)
  • 1 tablespoon dried oregano
  • 2 teaspoon cumin
  • 1 tablespoon chili powder
  • 1 cup tomato purée
  • 1 can chopped tomatoes (28-oz)
  • 2 us liquid quart water (cold, or vegetable stock)
  • 1 cup cracked wheat (also known as bulgur wheat)
  • 1 can red beans (16-oz, or white beans, drained)
  • 1 cup black beans (cooked)
  • 2 lime's juice
  • 1/2 cup tamari sauce (or soy sauce)
  • 1 bunch cilantro (fresh, chopped)
Yield: 6 Servings
Prep Time: 30 minutes
Cook Time: 55 minutes

Instructions

Heat the olive oil in a large pot over medium heat and sauté the onions, carrots, celery, peppers, garlic, jalapeno, oregano, cumin and chili powder for 2 minutes to combine well. Add the tomato purée, tomatoes, cold water/stock, cracked wheat and beans; simmer, uncovered, for 50 minutes, until blended. You may add additional stock, tomato juice or water to adjust to consistency, if necessary. Add the lime juice, tamari and cilantro. Serve with plain yogurt or sour cream, grated cheddar and minced scallions.

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