6 years ago
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The holidays are more than a couple days—it’s a season and there are many other occasions beyond the celebrations when getting together for a casual meal is the perfect thing. Maybe you have houseguests, kids home from college, or are hosting an after-ice skating gathering—a simmering pot of chili is just what you need. 

Chili has always been an ideal dish for casual entertaining, perfect for leaving on a low burner while family and friends help themselves. But these days every host is familiar with the difficulties of cooking for a crowd: half your guests demand meat, but the rest? Vegetarians, vegans, gluten allergies, Paleo diets—it’s a complicated world.

How can you cook for meat lovers and vegetarians in a single pot? This vegetarian recipe offers meat to serve on the side. Gather the whole family!

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Chipotle Red Bean Chili with Bulgur, Roasted Peppers, and Optional Chorizo recipe

The smoky flavor of chipotle gives this hearty chili a warming heat, while chewy bulgur has a texture reminiscent of ground beef. This is really a quick and easy chili, but tastes like it takes longer. To make this recipe gluten-free, replace the bulgur wheat with gluten-free, steel-cut oats; they’ll give the finished product a thicker, more viscous texture, but it will still be delicious. 

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, coarsely chopped
  • 1 clove minced garlic
  • ¼ cup uncooked bulgur (or ½ cup gluten-free, steel-cut oats, uncooked)
  • ¾ cup water or stock
  • 1 14½-ounce can Mexican-flavored diced tomatoes
  • 1 16-ounce can kidney beans, drained
  • 1 8-ounce can tomato sauce
  • 12 ounces roasted red peppers, drained and chopped
  • 1 teaspoon chipotle powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 8-ounce can corn, drained
  • 2 ounces (about ½ cup) chorizo per person, cooked and kept warm

Directions 
In a large pot, heat oil over medium heat. Add onion and sauté about 10 minutes. Add garlic and stir 1 minute. Add bulgur, water or stock, tomatoes, beans, tomato sauce, roasted red peppers, chipotle powder, cumin, salt, and pepper. Increase heat to high to bring to a simmer, then reduce heat to maintain a low bubble. Cook, covered, about 15 minutes. Add water if needed. 

Test chili to ensure bulgur is cooked; it should be tender and chewy. Stir in corn and heat through. Serve with 2 ounces cooked chorizo per bowl, if desired. 

Amount: 6 servings 

Recipe by Robin Asbell. Photo by Terry Brennan.