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Recipe for all-bean vegetarian chili

Vegetarian chili.

Karoline Boehm Goodnick for The Boston Globe

Vegetarian chili.

Serves 8

2tablespoons canola oil
3medium onions, coarsely chopped
4cloves garlic, sliced
3red, orange, or yellow bell peppers, cored and chopped
1small chili pepper, thinly sliced
3tablespoons chili powder
2teaspoons ground cumin
Salt and black pepper, to taste
¼cup tomato paste
½cup red wine
1tablespoon soy sauce
2cans (28 ounces each) diced tomatoes
3cans (15 ounces each) kidney beans, drained but not rinsed
1bay leaf
1cup medium-grain bulgur
2cups water
1bunch scallions, trimmed and thinly sliced
½cup chopped fresh cilantro
2ripe avocados, halved, seeded, sliced, and sprinkled with juice of 1 lemon
Hot sauce (for sprinkling)

1. In a soup pot over medium-high heat, heat canola oil. Add onions and cook, stirring often, for 8 minutes. Stir in garlic, bell peppers, and chili pepper. Cook, stirring often, for 5 minutes.

2. Stir in the chili powder, cumin, salt, and black pepper. Cook, stirring, for 1 minute or until aromatic. Stir in tomato paste and cook for 2 minutes or until it begins to brown.

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3. Pour in red wine and soy sauce, scraping the bottom of the pan to release browned bits. Add tomatoes, kidney beans, bay leaf, bulgur, and water. Bring liquids to a boil. Reduce the heat, set the cover on askew, and simmer for 30 minutes, stirring often so that the bulgur does not stick to the bottom of the pan.

4. Discard the bay leaf. Taste for seasoning, and add more salt and black pepper, if you like. Ladle into bowls and garnish with scallions, cilantro, avocado, and hot sauce.  Karoline Boehm Goodnick

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