I’ll start by saying that this is not ideally something that you would cook up like I did on a weeknight after work. It’s best done on the weekend, in big batches, and reheated throughout the week for a super delicious, hearty, vegan chili. I say this because the cooking time is a little long, and the longer it cooks, the better it tastes. So squeeze it into your weekend plans instead, k?
The second thing I must tell you about this chili is that it is most definitely the best vegan chili I’ve had. My husband was skeptical, kind of bored of the idea of beans, but the addition of bulgur gives the chili a fabulous texture. This recipe was created because we all needed a little bit of warming. With temperatures close to -35ºC in Montreal, we needed some heat! And heat we got! My son is used to spicy food, so he enjoyed this, but you can always use less jalapeño to satisfy the whole family if they’re not used to the heat.
Spicy Bulgur Chili Recipe
Makes 12 servings
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- 2 cups shredded carrot
- 2 jalapeño peppers, seeded and minced
- 10 fresh plum tomatoes, diced
- 2 cups tomato sauce
- 2 15-ounce cans black beans, rinsed, drained
- 2 15-ounce cans kidney beans, rinsed, drained
- 1 cup bulgur
- 5 garlic cloves, minced
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 teaspoon ground cinnamon
- kosher salt and freshly ground pepper to taste
- chopped fresh cilantro for garnish
- Heat the oil in a large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for another minute.
- Add the bulgur, chili powder, and cumin and stir until well combined.
- Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. If you find it too thick, add a splash of water.
- Season with salt and pepper to taste. Serve with a sprinkling of cilantro.
Who loves summer salads? We’re having a different one practically every night over at my place. This salad especially screams summer, with juicy corn on the cob grown locally and picked up at our farmer’s market to the refreshing lemony, cilantro and other fresh ingredients. This salad has a nice punch of spice thanks to the jalapeño, and I actually used three, but I really enjoy (extra) spicy food, so I suggested you use two in the recipe.
Grilled Corn Salad With Black Beans + Cilantro Recipe
Makes 4-6 servings
- 6 ears of corn, shucked and rinsed
- 1 red bell pepper, washed and diced
- 1 can black beans, rinsed
- 1/2 cup fresh cilantro, chopped
- 2 jalapeño peppers, seeds removed, minced
- juice of 1 lime
- juice of 1 lemon
- 2 tablespoons olive oil
- kosher sea salt and freshly ground pepper to taste
- Preheat grill to medium-high heat. Place corn on grill and allow it to grill on all sides, about 10 minutes in total. When you see charred barbeque marks, it’s good to go.
- Allow corn to cool enough to handle and in the meanwhile, in a large bowl, combine bell pepper, black beans, and jalapeño.
- Slice the corn kernels off of the cob, and add them to the bowl.
- Top with lemon and lime juices and olive oil. Add salt and pepper, mix, and taste. Adjust flavouring with either more salt and pepper or more lime/lemon juice, or if you’re like me, an extra jalapeño pepper.
This is a rich, warming meal with a touch of spice for those evenings where you need a little comfort food. I used a red rice simply because I love vibrant, colourful dishes. Red vita rice is an ancient grain which has been harvested in Thailand since the sixth century. It has a really nice nutty flavour, and a deep burgundy colour.
Coconut Curry Bowl Recipe
Makes 8 servings
- 1 large onion, chopped
- 4 carrots, washed, peeled, and sliced
- 2 zucchinis, washed and sliced
- 1 tablespoon coconut oil
- 2 tablespoons curry powder
- 2 cups coconut milk
- 3 cups garbanzo beans (chickpeas)
- 2 cups red vita rice (you can use basmati as an alternative)
- Kosher sea salt to taste
- Rinse the rice under cold filtered water for ten minutes.
- In a saucepan, bring 4 cups of water to a boil. Add the rice, cover, and let cook on low heat for about 30 minutes, or until all liquid is absorbed.
- Heat the coconut oil in a seperate large saucepan over medium heat.
- Add the chopped onions, and sauté for 5 minutes.
- Add the carrots, curry powder, and a pinch of sea salt and stir occassionally for 10 minutes. Careful not to burn the curry, add a splash of water if it is sticking to the bottom of your saucepan.
- Add the zucchini, chickpeas, and coconut milk.
- Cook for another 10 minutes (uncovered) or until your carrots are completely cooked through.
- Serve on a bed of rice, and enjoy.