Down home vegetable chili

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Oil
1 Can (13 3/4 oz) beef broth
4 larges Cloves garlic; minced
1½ cup To 2 cups water
1 large Spanish onion; minced
2 tablespoons Brown sugar
2 mediums Carrots; chopped
2 tablespoons Chili powder
1 medium Zucchini; chopped
2 teaspoons Ground cumin
1 Can (15 1/2 oz) red kidney
1 teaspoon Dried oregano beans; drained, rinsed
1 teaspoon Salt coarsely chopped
½ cup Bulgur wheat
1 Can (28 oz) whole tomatoes
½ cup Fresh or frozen corn kernels liquid reserved; tomatoes
Light sour cream or coarsely chopped low-fat yogurt
1 Can (6 oz) low-salt
Thin sliced green onions tomato paste
Thin sliced cilantro leaves

Directions

Preparation time: 25 minutes. Cooking time: 1 hour. Yield: 9½ cups.

1. Heat oil in 3-quart non-aluminum saucepan over medium-high heat.

Add garlic, onion, carrots and ½ cup of the zucchini. Cook, stirring often, until onion is softened, about 4 minutes. Add kidney beans, tomatoes and their liquid, tomato paste, beef broth, 1 ½ cups water, brown sugar, chili powder, cumin, oregano and salt. Stir until combined. Simmer, covered, stirring occasionally, 40 minutes.

2. Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10 minutes more. Add remaining ½ cup water as necessary. Taste and adjust seasoning. Serve hot. Pass light sour cream or low-fat yogurt, sliced green onions and cilantro leaves separately. Note: This is a highly flavorful, crunchy and substantial chili. As with most chilis, it's best made at least a day ahead so the flavors fully develop. Can be made up to 3 days ahead and refrigerated or frozen as long as 3 months. Reheat gently, adjusting water and seasoning as needed.

From the Chicago Tribune 10/3/93.

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