|'Winter Solstice Vegetarian Chili' Recipe|
|Wednesday, 18 December 2013 00:00 | Written by Kim Ridley | Blog Entry|
There’s nothing like a big pot of spicy chili to bring back the glorious warmth of the sun on a cold, dark winter day. I’ve been tinkering with chili recipes for years, and this winter solstice version is a real crowd pleaser. Chipotle peppers puréed in adobo plus a sprinkling of Hungarian smoked paprika give it a wonderful smoky heat. Vegetarians and carnivores alike love this dish because it’s meat-free yet hardy, with a great texture thanks to bulgur.
I like to cook my own beans, although canned beans are perfectly fine for this recipe. My favorite dried beans include heirloom varieties like Jacob’s Cattle, which is available at the local farmer’s market, and elegant little Black Valentine beans from my garden in Maine.
You can adjust the spiciness (read heat) in this recipe up or down and serve it with minced jalapenos for an extra kick.
This recipe serves 10 or so with rice. There are rarely any leftovers.
Chili Ingredients (serves about 10)
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Joanna Steven, contributor of this recipe, is co-author with Tonya Kay of raw vegan nutritional analysis eBooks available at Kayos Market. She contributes to the Raw Divas and Raw Mom websites, has been published in Get Fresh! and writes her own blog.