veggie dinner 2: chili
When we go camping with other folks—as we have the past four years—we take turns cooking dinner. That way each tent grouping can focus on a single meal and pack just what's needed to prepare it, which makes things go much more smoothly: important when it's getting dark and everyone's hungry after hiking! Of course, we all help out with chopping and fire building and things, as is only right for a communal expedition. This past trip the Archibalds prepared a vegetarian chili according to my mother's recipe, and it was all very well prepared indeed—except I forgot to bring the recipe itself. Thank goodness for modern technology, since I could call Mom right from the campfire and ask her to remind me. The chili came out well enough that I even ate some of the leftovers once we got home! And made over a proper stove it's even better. Here's the recipe so I'll have it handy next time.
Mom's vegetarian chili
Good thing we live in the Northeast so we don't have to worry about the authenticity of our chili. The bulgur serves to thicken the chili up a bit, and substitutes for meat in texture if not in taste.
In a stock pot, heat
1/4 cup oil
Add and saute for 10 minutes
2 or 3 onions, diced fine
3 to 6 cloves garlic, minced
a green pepper, diced
Add and cook for 2 minutes to toast
1 1/2 Tbsp chili power
1 Tbsp cumin
1/2 tsp paprika
2 tsp oregano
1/4 tsp cayenne
2 bay leaves
1/2 cup coarse bulgur
Add
3 cans kidney beans
1 28oz can tomatoes or puree
2 Tbsp soy sauce
4 cups water
3/4 tsp salt
pepper
Cook at a lively simmer for 30-40 minutes, stirring occasionally.
Serve over rice and top with grated cheddar cheese, sour cream, and scallions.