Mixed Bean Chili

 
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This is a hearty, healthy dish that is very flexible and can be enhanced with all sorts of other veggies depending on what you have in the fridge. Consider this a basic recipe and try adding things like zucchini, all types of sweet and spicy peppers, green leafy veggies like kale or chard, celery with the onion at the start, or even green beans 10 minutes before the end of the cooking time.

Ingredients

  • 1 tablespoon sunflower oil

  • 1 medium yellow onion, diced

  • 1 cup shredded carrots

  • 1-2 chili peppers of your choice (depending how hot you want it), stemmed, seeded, and minced

  • 1 large, red bell pepper

  • 3 garlic cloves, minced

  • 1/2 cup bulgur wheat (or you can replace this with ground beef if you want a more traditional meaty version)

  • 2 tablespoons chili powder (optional, if you want more heat)

  • 1 tablespoon ground cumin

  • 2 cups diced fresh tomatoes

  • 1 1/2 cups tomato sauce

  • 1 (15-ounce) can kidney beans, drained and rinsed

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 1/2 teaspoons salt, or to taste

  • Chopped fresh cilantro (optional)

Method

  1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and chili peppers and saute, stirring often, until the onion is soft and translucent, about 5 minutes.

  2. Add the garlic and saute for 1 minute.

  3. Add the bulgur wheat (or ground beef if using), chili powder, and cumin and stir until well combined (or until the beef is browned).

  4. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the flavors have well blended and the veggies are cooked through, about 1 hour. Season with salt to taste and serve with a sprinkling of cilantro, if desired.

I serve this over rice, but you could also have it in a bowl with some bread, with quinoa, or even wrapped in a burrito with rice and guacamole.

 
Andrew Williamson