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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.

    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