Kary Osmond: Simple vegetarian chili is endlessly adaptable
Heat oil in large pot oven over medium heat. Add onion, celery, carrot, green bell pepper and a pinch of salt; cook and stir until vegetables begin to soften, about 8 minutes.
Add garlic, chili, cumin and oregano; cook and stir until fragrant, about 1 minute.
Add tomatoes, stock and bulgur; bring to a boil and then lower heat to low. Simmer until chili has thickened, about 30-40 minutes, stirring occasionally.
Add black beans; cook until beans have warmed through, about 5 minutes.
Taste, season and serve.
Tasty Tips:
If you can, make this recipe ahead of time; chili always tastes better the second day.
To add a bit of sweet, smoky heat, add a tablespoon of chipotle puree.
Substitute black beans for kidney beans
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)
