Caryn's Big Bold Chili
You've never had chili like this! It's packed with beans and vegetables. And, you'll ever miss the meat because I have added bulgur wheat to give you that mouth-feel and the sweetness of the San Marzano tomatoes will add a richness you'll really love. Cozy in and enjoy this all weekend long.
1 large sweet onion, diced
3 garlic cloves, minced
1 jalapeno, diced (de-seeded if it's too hot)
2 large carrots, large dice
2 cups of mushrooms, chopped
1 green bell pepper, large dice
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne
1 cup kidney beans, cooked
1 cup black beans, cooked
1 zucchini, large dice
1 roasted red bell pepper, chopped
1 28 oz can San Marzano tomatoes, whole & peeled, crushed by hand
2 tablespoons date paste
3 tablespoons tomato paste
1 cup bulgur wheat
3 cups vegetable broth
fresh lemon juice
Add the onion to a pre-heated large stock pot or dutch oven. Stir until you begin to see caramelization (browning) and add the garlic. Stir for another minute, careful to not burn as it will become bitter. If at any time the ingredients begin to stick, add just a tablespoon or two of broth or water.
Add in the jalapeno, carrots, mushrooms, green bell pepper and spices. Mix well and cook for another 4-5 minutes, until the mushrooms release their juices.
Add in the beans, squash, roasted red bell pepper, tomatoes, date paste and tomato paste. Stir. Finally, add the bulgur wheat and broth. Stir and cover for 20 minutes.
Right before serving, squeeze a little fresh lemon juice in to brighten it up.
How did this recipe work out?
I’m not a big mushroom fan but love chili. Would you recommend just leaving out the mushrooms or is there something I can substitute?