Vegetarian White Bean Jalapeno’ Chili, with Bulgur

serves 4

The Stuff you need: 

• 1/2 cup bulgur wheat
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 jalapeños, seeded and chopped ( to your taste)
• 6 cloves garlic, chopped
• 1 TBS crushed cumin seeds
• 2 teaspoons chili powder, salt, and black pepper (all to your taste)
• 1, 14.5-ounce can diced tomatoes
• 2, 15-ounce cans cannellini beans, rinsed
• 1 1/2  cup veggie stock (or water)
• 1 TBS fresh lemon juice
• 2 scallions, thinly sliced
• Fresh Cilantro chopped for garnish

 What to do with the Stuff: 

• Bring 1 cup water to a boil, add 1 tsp salt or Tamari (or soy sauce) to taste
• Add to the bulgur in a bowl, cover tightly with saran wrap, until all the water is absorbed and the bulgur is tender, (about 25-30 min)
• Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium-high heat
• Add onion, jalapeno’, and bell pepper and cook until tender, 8-10 min
• Add the garlic, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon pepper and cook about 5 min- (note: season to your taste)
• Add the tomatoes, their liquid and 1 ½ cups veggie stock (or water) Bring to a boil
• Add the beans and simmer until slightly thickened, 8 to 10 minutes
• Stir the lemon juice, scallions, and remaining tablespoon of oil, and ¼ teaspoon each salt and pepper into the bulgur
• Serve Chili bean mixture in individual bowls
• Top with the bulgur, and chopped cilantro, and chopped jalapeno if desired