Larry requested vegetarian chili for tonight. I usually only make two kinds of chili, both with meat, so I searched around for a recipe that sounded good.
– I didn’t have jalapenos, so I added cayenne pepper to the chili for heat. I also added a little chipotle powder. I used fire roasted crushed tomatoes as well, so the chili had smoky undertones. I don’t like kidney beans. I used Eden Organic Adzuki beans instead. Adzuki beans have the highest protein to carbohydrate ratio of any bean. They’re small red beans and were good in the chili.
– I was too lazy to make cornbread. I have one of those industrial-sized containers of Marie Callendar cornbread mix, so I used that.
- Spicy Two-Bean Vegetarian Chili (Bon Appétit, November 2002)
- Marie Callendar instant cornbread
It was even better the day after (and the day after the day after that, for that matter :) warmed up for lunch. The mix of beans and bulgar give it a real meaty texture although there’s no meat in it.
Yay, you commented! Now I’m less cranky today. I agree about the bulgur. I wouldn’t have thought of using it to give something a meaty texture, but it worked well.