Down Home Vegetable Chili
Ingredients| 1 tbsp oil 1 can (13 3/4 oz) beef broth 4 large cloves garlic, minced 1 1/2 cup to 2 cups water 1 large spanish onion, minced 2 tbsp brown sugar 2 medium carrots, chopped 2 tbsp chili powder 1 medium zucchini, chopped 2 tsp ground cumin 1 can (15 1/2 oz) red kidney 1 tsp dried oregano beans, drained, rinsed 1 tsp salt coarsely chopped 1/2 cup bulgur wheat 1 can (28 oz) whole tomatoes 1/2 cup fresh or frozen corn kernels liqui, d reserved, tomato 1 light sour cream or coarsely chopp, ed low-fat 1 can (6 oz) low-salt 1 thin sliced green onions tomato pa, ste 1 thin sliced cilantro leaves |
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Preparation time: 25 minutes. Cooking time: 1 hour. Yield: 9 1/2
cups.
1. Heat oil in 3-quart non-aluminum saucepan over medium-high heat.
Add garlic, onion, carrots and 1/2 cup of the zucchini. Cook,
stirring often, until onion is softened, about 4 minutes. Add kidney
beans, tomatoes and their liquid, tomato paste, beef broth, 1 1/2
cups water, brown sugar, chili powder, cumin, oregano and salt. Stir
until combined. Simmer, covered, stirring occasionally, 40 minutes.
2. Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10
minutes more. Add remaining 1/2 cup water as necessary. Taste and
adjust seasoning. Serve hot. Pass light sour cream or low-fat yogurt,
sliced green onions and cilantro leaves separately. Note: This is a
highly flavorful, crunchy and substantial chili. As with most chilis,
it s best made at least a day ahead so the flavors fully develop. Can
be made up to 3 days ahead and refrigerated or frozen as long as 3
months. Reheat gently, adjusting water and seasoning as needed.
From the Chicago Tribune 10/3/93.
Servings:
8
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