Tonight, inspired by reading Eat and Run by Scott Jurek, I made
Minnesota Chilli. It was frankly lush and there's a large helping sat
in the freezer for a future cold day.
The recipe and method are in the book and online here:
http://m.humanesociety.org/issues/eating/recipes/soups/chili_winter_minnesota.html
Ingredients - Serves 8-10
2 tablespoons coconut oil or olive oil
2 garlic cloves, minced
1 cup finely chopped onion
8–10 medium mushrooms, finely chopped
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped carrots
1 jalapeño pepper or other hot pepper, seeded and minced (optional)
1 cup frozen corn kernels
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons chili powder, or to taste
2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper
1 28-ounce can diced tomatoes
1 15-ounce can tomato purée
1 15-ounce can kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can red beans, drained
2 1/2 cups water
1/2 cup dry bulgur wheat
Hot sauce or cayenne pepper (optional)
1/4 cup minced fresh cilantro, for garnish
Tofutti sour cream, for garnish (optional)
Add the oil to a large pot. Sauté the vegetables and spices in the oil
over medium to medium-low heat for 10 minutes or until tender. Add a
few tablespoons of water if the veggies begin sticking to the pot.
Add the remaining ingredients except the cilantro and simmer over
medium-low heat, covered, for 30 minutes. Stir and simmer for an
additional 20 to 30 minutes until the veggies are cooked through.
Season with salt and, if more spice is desired, hot sauce or cayenne
pepper to taste. Serve sprinked with the coriander.
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