Bulgur Chili

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by Mark Bittman
from How to Cook Everything Vegetarian
(John Wiley & Sons, Inc., 2007)
Makes 6 to 8 servings

In this chili, bulgur takes the place of the usual protein, and beans are not essential, though they can easily be incorporated (see variations). The bulgur provides body and thickening power, and the preparation and cooking are relatively fast. And, like most stews, this one will actually taste better the next day, which makes it a super make-ahead dish.

All sorts of vegetables can be incorporated here: corn kernels, zucchini, squash, carrots, celery, and more. Toss them in at step 1. Other grains you can use: cooked wheat, rye, kamut, spelt, hominy, and millet; if using, adjust the stock or water to just 2 cups.—Mark Bittman

convert Ingredients
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 bell peppers, any color, cored, seeded, and chopped
2 tablespoons minced garlic
3 tablespoons tomato paste
2 to 4 cascabel, guajillo, ancho, or other dried hot red peppers, soaked, cleaned, and chopped
3 cups chopped ripe tomato (about 1 1/2 pounds whole or canned; don’t bother to drain)
1 quart vegetable stock, chile-soaking liquid, or water
2 tablespoons chili powder
Salt and freshly ground black pepper
1 cup fine- or medium-grind bulgur
Sliced scallion, chopped cilantro leaves, grated Monterey Jack or cheddar cheese, and sour cream, for garnish

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Directions
1. Put the oil in a large pot over medium-high heat. When hot, add the onion, bell peppers, and garlic. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the tomato paste until it’s evenly distributed and begins to color, another minute or two. Add the chiles, tomato, stock, chile powder, and a good sprinkling of salt and pepper.

2. Bring to a boil and then turn the heat down so the mixture bubbles gently; cook, stirring occasionally, until slightly thickened, about 30 minutes. Stir in the bulgur and cook for 10 minutes, then turn off the heat and let sit until the bulgur is tender, about 15 minutes. Garnish as you like and serve hot or store, covered, in the refrigerator for up to 3 days before reheating.

Variations
Bulgur Chili with Beans: Add 2 to 3 cups cooked or drained canned kidney, pinto, black, or other beans.

Smoky and Hot Bulgur Chili: Add 2 to 4 canned chipotle chiles, with the adobo sauce, minced.

Recipe © 2007 by Double B Publishing. All rights reserved.