Blazing Bulgur Chili

Name: Blazing Bulgur Chili
Cuisine: American
Ingredients: ¾ cup medium-grind bulgur; 1 tablespoon olive oil or ¼ cup water; 1 cup water; 1 cup fresh or frozen corn kernels; 1 cup fresh or frozen corn kernels; 1 tablespoon olive oil or ¼ cup water; 1 small red onion, minced; 1 or 2 serrano or jalapeño chiles, seeded and minced; 1 or 2 serrano or jalapeño chiles, seeded and minced; 1 large portobello mushroom cap, cut into ½-inch dice; 3 tablespoons hot chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon dried basil; 3 cups cooked pinto beans or 2 (15.5-ounce) cans pinto beans, rinsed and drained; 3 cups cooked pinto beans or 2 (15.5-ounce) cans pinto beans, rinsed and drained; 1 (14.5-ounce) can crushed tomatoes; 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained; 1 cup vegetable broth, water, or low-sodium tomato juice, plus more if needed; 1 cup vegetable broth, water, or low-sodium tomato juice, plus more if needed; 1 cup vegetable broth, water, or low-sodium tomato juice, plus more if needed

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The sweetness of the corn helps to offset some of the chile’s heat, but you’ll still want to plan a few “cool-down” accompaniments for this fiery chili, such as vegan sour cream and chopped avocados. True fire-eaters may want to increase the number of chiles or add a habanero or Scotch bonnet to the pot.

Ingredients

1 cup water
¾ cup medium-grind bulgur
1 tablespoon

Americas
United States
Main course
Vegan

Method

Bring 1 cup of water to a boil in a saucepan. Add the bulgur and salt to taste. Remove from the heat, cover, and set aside.
Heat the oil or ¼ cup water in a large pot over medium heat. Add the onion, chile, and diced mushroom, and cook until softened, about 5 minutes. Add the chili powder, cumin, paprika, basil, beans, crushed tomatoes, diced tomatoes with thei