Garden Chili

Garden Chili

1 Tbsp olive oil
1 chopped onion
2 cloves garlic minced
1 serrano or jalapeno pepper
2 chopped carrots
2 stalks celery chopped
1 each red and green bell peppers chopped
1 Tbsp oregano (dried)
1 Tbsp chili powder
1 can black beans drained
1 can white beans (cannellini or great northern) drained
1 large can diced tomatoes with liquid
1 cup crushed tomatoes
1-1.5 quarts water
1 cup bulgur
2 limes
cilantro
½ cup soy sauce

Heat the oil in a large pot with the burner set on medium. Saute onion, garlic, pepper, carrots, celery, bell peppers, oregano and chili powder for 2-3 minutes. Add beans, tomatoes, water and bulgur and simmer for 45 minutes to 1 hour, or until chili is good and thick. Juice the two limes and add juice to the pot along with soy sauce and chopped cilantro.

Optional toppings – chopped green onions, sour cream, grated cheddar cheese and extra cilantro.

I've modified this recipe many ways -- depending on what I have around the house. Instead of a large can of tomatoes and fresh hot peppers, you can substitute a small can of tomatoes and a jar of your favorite salsa. You can add tomato paste, other vegetables, other beans, vegetable stock instead of water, extra spices. The bulgur wheat may not be easy to find, but it's what makes this chili special, so don't leave it out. Enjoy!