Vegetarian Bulgur Chili

(You won’t believe there is no meat in this delicious chili. Don’t be deterred by the long list of ingredients. Most of them are herbs and spices)

Ingredients

• 1 tablespoon (15 ml) olive or canola oil
• 1 or 2 onions, chopped ( I use 1, if you love onion use 2 )
• 2 green & or red peppers, chopped
• 3 cloves garlic, crushed
• 2 cups (480 ml) mushrooms, sliced
• 1 can 19 oz (540 g) red kidney beans, drained & rinsed
• 1 can 19 oz (540 g) chick peas, drained & rinsed
• 1/2 cup (120 ml) uncooked bulgur
• 28 oz (790 g) can stewed tomatoes
• 1 cup (240 ml) bottled salsa ( mild or medium)
• 1/2 cup (120 ml) water
• 2 tsp (10 ml) salt
• ½ tsp (2.5 ml) pepper
• 1 teaspoon (5 ml) chili pepper or more to taste
• 1 tsp (5 ml) basil
• ½ tsp (2.5 ml) oregano
• ¼ tsp (1 ml) cayenne
• 1 tbsp (15 ml) cocoa ( baking cocoa, unsweetened)
• 1 tsp (5 ml) sugar
• ½ tsp (2.5 ml) ground cumin

Method

1. Heat the oil in a large pot. Sauté the onions, pepper, and garlic for 5 minutes over medium heat. Add the mushrooms and sauté 5 minutes longer.
2. Add the remaining ingredients, bring to a boil, and simmer, covered, for 25 to 30 minutes.
3. If desired, add 1 can drained corn niblets.

Enjoy