Three-Bean Chili

By Hklbrries

"Just knowing that it's winter makes my body crave a bowl of chili. There are several low-fat, meatless versions that can be prepared using whole grains or meat substitutes.

I often use bulgur wheat in my chili; it gives a "meatlike" texture. I also have been experimenting with texturized vegetable protein (TVP), a concentrated soy protein that can replace meat in stews, burgers, lasagnas and casseroles. It is sold in bulk at natural food stores.

You can garnish this chili with plain fat-free yogurt, if you wish.

Some other serving ideas:

Make two lengthwise, parallel slices in the top of a baguette and remove the top. Take out some of the fluffy bread center and fill the cavity with chili. Top with Cheddar or soy cheese, place the top back on the baguette, wrap in foil and bake in a 375 F oven 15 minutes. Slice to serve.

Vegetarian chili makes a great topping for a baked potato. Or fill a casserole with chili and spread cooked mashed potatoes or sweet potatoes on top and bake at 375 F for 25 minutes for a hearty shepherd's pie.

Note: You may use dried beans if you prefer. Place 1/4 cup of each type dried bean in a bowl and cover with water. Let soak overnight. The next day, drain and rinse the beans, cover with fresh water and simmer for about an hour until tender."

Ingredients

• 1/4 cup dried mushrooms
• Boiling water, as needed
• 2 tsp pure olive oil
• 1 cup onions, chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1/2 cup green bell peppers, chopped
• 1 cup mushrooms, chopped
• 2 jalapeno peppers, seeded and minced
• 4 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp oregano
• 1/2 tsp cumin
• 1 tsp unsweetened cocoa powder
• 2 tbsp tomato paste
• 1 (28 ounce) can tomatoes (crushed in juice or pureed)
• 1/2 cup bulgur wheat
• 1/2 cup canned kidney beans, rinsed and drained
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup canned navy beans, rinsed and drained
• 1 to 2 cups water or tomato juice
• 2 tbsp tamari or soy sauce
• 1/2 bunch cilantro (2 tbsp), minced

Details

Servings 8

Preparation

Step 1

Reconstitute dried mushrooms by just covering them with boiling water. Allow to soak 15 minutes or until plumped. Drain; reserve the soaking liquid.

Heat oil in a large saucepan over medium heat. Add all the vegetables, including the reconstituted mushrooms and the jalapeno peppers; saute 3 minutes. Add the garlic, dried spices and cocoa powder; saute 1 minute or until vegetables begin to brown.

Add the tomato paste and mushroom soaking liquid; cook 1 minute. Add the tomatoes and their juice, bulgur and beans. Add enough water or tomato juice to cover the ingredients. Simmer 45 minutes or until bulgur is tender. Add tamari or soy sauce and cilantro and serve.