Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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vegetarian chili

I’ve made this chili so many times I’ve lost count. It’s really easy and gets a little extra hardiness from adding in both black and cannellini beans and bulgur, although one type of beans would work just as well. Like with any chili, adjust the amount of spice level to your own liking, just add in slowly and allow the flavors to develop before you had in too much at once.

1 tablespoon vegetable oil
1/2 carrot, finely diced
1/4 medium onion, finely diced
Salt, to taste
Freshly ground black pepper
1 clove garlic, finely minced
1 14-ounce can tomato sauce
1/4-1/2 cup low-sodium vegetable stock
1/2 15-ounce can black beans, rinsed and drained
1/2 15-ounce can cannellini beans, rinsed and drained
1/3 cup bulgur
1 tablespoon white wine vinegar
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

1. In a large pot, heat vegetable oil over medium heat. Add carrot and onion and cook until vegetables are softened, about 10 minutes. Add garlic and cook for another 1-2 minutes. Season with salt and pepper.
2. Add tomato sauce, 1/4 cup vegetable stock, black and cannellini beans, bulgur, vinegar and spices and bring to a boil.
3. Reduce heat to medium and cook uncovered, until bulgur is cooked, about 15-20 minutes. Add more stock if mixture is too thick. Adjust seasonings to desired taste. Serve warm.

Serves 1-2.

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one response to vegetarian chili

  • Peggy Huntington:

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