Vegetarian Chili

By SAEB

Ingredients

• 1 lb. anasazi or pinto beans**
• 2 tsp. olive oil
• 3 cups chopped onion (about 2 onions)
• 1 Tbsp. minced garlic
• 2 cups chopped red bell pepper (1 large pepper)
• 1 cup chopped green bell pepper (1 small pepper)
• 4 jalapeño chilies, seeded & minced
• 2 cans (28 oz. each) Italian plum tomatoes
• 1/4 cup ground chili powder
• 1 Tbsp. toasted, ground cumin seed
• 1 Tbsp. toasted, ground oregano
• 10.5 – 12.3 oz (1 package) tofu
• 1/2 cup bulgur (cracked wheat)
• 2 cups corn niblets

Preparation

Step 1

If you are cooking the beans yourself: cover the beans with water, bring to a boil and simmer for 3 minutes. Turn off the heat and allow to steep for 1 –2 hours. Discard this soaking water. Either place in pressure cooker with 6 cups fresh water and add 1 chopped onion and 2 cloves minced garlic, cook for 45 minutes OR simmer the beans, onion, and garlic in a pot for 2 hours. Prepare the rest of the chili while the beans are cooking.

Toast the cumin seed in a heavy skilled just until there is a slight change of color (about 2 minutes). Add the oregano to the same skillet and toast for about a minute. Set aside.
Chop the garlic, onion, red pepper, bell pepper and jalapeño chilies. Coarsely puree the canned plum tomatoes in a blender or food processor.
Heat the olive oil in a large skillet and add the garlic and onion, sautéing just until softened. Next, add the peppers and chilies. Sauté for 5 more minutes. Set aside.
When the beans are cooked, stir in pureed tomatoes, the sautéed vegetables, the spices, and the chili powder. Simmer for 45 minutes to an hour.
Squeeze out the excess liquid from the tofu. Crumble the tofu and stir into the pot of simmering chili. Add the bulgur at the same time. Simmer for 35 more minutes. Taste to adjust for seasonings. Add the corn during the last 15 minutes of simmering. Serves 6.