This Weekend’s Batch Recipe: Katherine’s “I Can’t Believe There’s No-Meat Chili” Step-By-Step
When The Washington Post food section was considering a feature story about my new book, Diet Simple, among the recipes they tested was my chili. I made the cut, and I, and my book, Diet Simple, were featured on the front page, no less!
The Washingtonian Magazine loves it too. And here it is for you
A recent client told me it only took 20 minutes to put together. Try making this recipe a day ahead of time so the flavors and textures have a time to develop. But there is no need, as it’s delicious just after cooking. I love this simple, quick chili recipe. It’s meatless but you don’t miss the meat because it’s so flavorful and the meat-like texture is deceptive. You should use the amount of garlic or chili powder that appeals to you. I like it hot and spicy! I double the recipe, using a whole pound of dried black beans, so I have plenty for the week. I use this dish as a lunch or dinner alongside a green salad. I also serve it at parties as a dip next to my fresh tomato salsa, nonfat Greek yogurt, and guacamole. It’s perfect rolled up in a tortilla or stuffed in a taco with some reduced fat cheese.
Serves 4 as a main course, 8 or more as a dip or topping
3/4 Cup Water (To Hydrate the Bulgur)
1/2 Cup Bulgur (Cracked Wheat)
1 to 2 Tbsp Olive or Canola Oil, or more
1 Large Onion, Chopped
3 Large Garlic Cloves, minced – more or less – to taste (optional)
1-1/2 Tbsp Hot Chile Powder
1-1/2 Tbsp Chipotle Chili powder
A dash of smoked paprika, called “Pimentón,”
A pinch of Cinnamon
1 Large Fresh Green Bell Pepper, chopped roughly
1 can of chopped Italian Plum Tomatoes, drained (optional, to taste)
1 lb. dry Black Beans, or two cans of black beans, whichever is preferred
2 Seeded Jalapeño Peppers, chopped (optional)
Salt and Pepper to Taste
Place the bulgur in a microwavable bowl. Add the boiled water. Place in microwave for 3 minutes. Keep in the microwave while it fluffs up.
Meanwhile, add oil to the pan. Once the oil is hot, add the spices and sauté the spices while constantly stirring, for a minute or two on low heat. Be careful the spices don’t burn.
Add the onions and green bell peppers to the same pot, stir over medium heat until soft, 15 or more minutes. Add the chopped fresh green bell pepper and onions. Sauté on medium heat while stirring. Cook until soft. Add the bulgur and beans. No need to cook further. Adjust seasonings to your preference.
Step-By-Step Instructions
Start by Fluffing the bulgur/cracked wheat, so that it’s ready to pour in the pot when you need it, saving time.
While using canned beans is fine, I like using dried black beans to enhance the flavor by adding carrots, celery, and onions to the pot. If you like garlic, add whole cloves, too. Add salt if using dried beans, according to the package directions. But if you use canned beans instead of dried, no salt is necessary.
Once the beans have been cooked slowly (to preserve the whole bean), remove the vegetables.
If you used dried beans, pour the beans into a bowl while you wash the pot. This way, you only need to use one pot for the recipe – for fast and easy cleanup.
In a clean pot, add the oil. When the oil is hot, add the spices. Sauté over low heat. Stir constantly so the spices don’t burn.
Chop green bell peppers so that they remain chunky. Chop the onions the traditional way.
Sauté the chopped vegetables, and stir. Use medium heat until they are soft, or al dente. 15 minutes or more.
When the veggies are cooked, strain any water out of the bulgur/cracked wheat, and add the bulgur, and the beans, to the pot. Taste. If you like it as is, you won’t need tomatoes. But if you think you might like to add chopped tomatoes, strain them to remove the liquid. But don’t add too much, or the tomatoes will be all that you taste.
No need to cook further.
I love this chili as a dip. I always add Fage Nonfat Greek Yogurt (with salt and pepper) on the side. It’s cool flavor complements the spicy flavors – to perfection!
No one has ever guessed that there is no meat. I don’t tell anyone it is meat free until they are finished and rave about it. They are always surprised when I tell them that it is meatless.
When offering a dish to guests or family, NEVER use the words “healthy,” “low calorie,” or “high fiber.” Though all of those things are true, those are YUCK words! If someone tells me to taste something, as in, “Try this, it’s good for you!” it sounds unappetizing, and even I’m turned off.
The way to describe anything you offer to others is “It’s delicious! You’ll love it!”
