MOOSEWOOD RED, GOLD, BLACK, AND GREEN CHILI
This is from "Moosewood Restaurant Cooks at Home" Cookbook. An incredible vegetarian chili. Very quick to make. I add no salt to this recipe and you would never miss it. It is a personal favorite that even my carnivore friends love. This makes a big pot and freezes extremely well.
Provided by gobruijns
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
- Cover and bring to a boil on high heat, then lower the heat and simmer gently.
- Heat the olive oil in a large saucepan.
- Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
- When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
- Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).
- Stir the corn and beans, and heat thoroughly on low heat.
- Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid.
- Cover and simmer for a few minutes for the flavors to meld.
- Add salt to taste.
- Serve plain or topped with grated cheese and fresh cilantro.
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Sajib Ahamed
[email protected]This Moosewood Red, Gold, Black, and Green Chili is a keeper! It will be on our regular rotation of meals.
Raul Martinez
[email protected]This chili is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and satisfying dish.
Khamyrin Caldwell
[email protected]I'm not a big fan of chili, but I really enjoyed this recipe. It's not too spicy and has a great balance of flavors.
Syeda Zainab
[email protected]I love the variety of textures in this chili. The cornbread crumbs add a nice crunch, while the beans and vegetables provide a soft and creamy contrast.
Tiffany West
[email protected]This chili is a great way to use up leftover vegetables.
yasodana senavirathna
[email protected]I thought this chili was a bit too sweet for my taste. I would have preferred it if it had been more savory.
My Media
[email protected]Nice dish for a party. I froze the chili so it was ready to heat and serve last minute.
Mbulelo Oscar
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the leftovers are even better the next day.
WALIYOW__ FANTASTIC
[email protected]I would have liked this chili more if it had been spicier. I ended up adding a few extra pinches of cayenne pepper to my bowl.
Rekha Gurung
[email protected]I thought this chili was just okay. It wasn't as flavorful as I was expecting.
Zayne Faris
[email protected]I really enjoyed this Moosewood chili. It had a great balance of flavors and spices.
Mxafi Amo
[email protected]This is a hearty and flavorful make-ahead meal. You can adjust the heat by adding less or more peppers.
Tara Madore
[email protected]This Moosewood chili is a real winner! The combination of red, gold, black, and green chilis gives it a complex and flavorful heat that's perfect for a cold winter day. I also love the addition of cornbread crumbs; they add a nice sweetness and textu