Vegetarian Chili

I am cutting back on meat and trying new meat-less entree recipes. My challenge is my meat-loving husband… who is an eats-meat-at-least-twice-a-day-everyday kind of meat-lover. I need recipes that can satisfy his craving and achieve my dietary objectives. I found this recipe on a newly discovered cooking blog, A Couple Cooks. I adapted the recipe slightly and Jim had two servings (!) and did not eat meat today.

2 onions
6 cloves garlic
2 jalapenos
1 green pepper, bell or Italian

2 Tbsp. olive oil
2 Tbsp. chipotle pepper diced, from can in adobe sauce
1 can (15 oz.) red kidney beans
1 can (15 oz.) small red beans
1 can (15 oz.) black beans
1 cup frozen corn kernels
2 cans (28 oz. each) diced tomatoes
1 cup Bulgar wheat
3 cups vegetable stock
3 Tbsp. chili powder
2 tsp. ground cinnamon
1 Tbsp. salt
1/2 tsp. black pepper

Prepare vegetables
Chop onions finely and set aside. Mince garlic and set aside. Slice jalapenos and green pepper in half and discard ribs and seeds (I wear rubber gloves for this step to avoid getting pepper juice on my skin). Chop peppers finely and set aside.

Saute vegetables
Heat olive oil in a large Dutch oven over medium heat. Add onions and saute for 5 to 7 minutes or until translucent. Add garlic and jalapeno, green, and chipolte peppers to the Dutch oven and cook for 1 minute.

Combine ingredients
Rinse and drain the beans, add to the vegetables. Add the remaining ingredients. Increase heat to medium-high until simmering. Reduce heat to low and cover with the cover cracked.

Cook the chili for 30 minutes, stirring occasionally. Taste and adjust seasonings as needed.

Spoon chili in to bowls and top with cheese, sour cream, cilantro, or other toppings as desired.

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