When 'May Grey' hits San Diego, I like to nest in my home and begin to fill my freezer with easy and nutritious meals. That way, when the weather begins to improve, I can spend more time outside and just defrost a healthy meal for my family. This vegetarian chili comes from a mama from the Mother's Circle, our local breastfeeding support group. It is full of veggies and protein....totally delicious! Enjoy!
1/2c. hot water
28oz can tomatoes, chopped, reserving the liquid
3tbs. olive oil
3c. chopped onions
3 minced garlic cloves
3tsp. chili powder (to taste)
2 chopped green peppers
14oz can black bean (rinsed and drained)
14oz can red kidney beans (rinsed and drained)
Salt, to taste
Grated jack or cheddar cheese
- Place bulghur, hot water, and 1c. of juice from the canned tomatoes in a saucepan. Bring to a boil. Remove saucepan from the heat, cover, and let stand for 30 minutes.
- Heat oil in a large saucepan. Saute onions, garlic, and spices. When the onions are soft, add peppers and saute for 2-3 minutes. Add tomatoes, corn, and beans. Heat thoroughly over low heat.
- Add bulghur and remaining liquid. Cover and simmer for a few more minutes.
- Add salt, to taste, cilantro, and cheese.
Serve with a fresh salad and enjoy! Freeze the left-overs for a night when you don't have time to cook!