Gelson’s Vegetarian Chili

Before there was Whole Foods, Sprouts, or Bristol Farms, there was Gelson’s, an upscale grocery store chain in Southern California. I’ve never actually had their vegetable chili, but I came across this recipe in a cookbook I have featuring recipe requests from The Los Angeles Times.

Although I am contemplating going vegetarian, I know I can never get away with feeding a houseful of men vegetarian meals. This chili, however, had a ton of flavor and was very filling. I topped mine with grated cheddar cheese, a simple guacamole and served with organic corn chips.

Next time, I will use canned kidney beans instead of soaking the dry ones and boiling them until soft. Also, the more you can prep ahead of time, especially on a busy weeknight, the better.

1/2 cup dry kidney beans
1/4 cup bulgar
1/2 cup olive oil (I used garlic oil)
1 small red opinion, chopped small
1 small white onion, chopped small
1 1/2 tablespoons minced garlic
1/2 cup celery, chopped
1/2 cup carrot, chopped small
2 tablespoons chile powder
2 tablespoons ground cumin
1/2 teaspoon cayenne pepper
4 teaspoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 yellow squash, chopped small
1 zucchini, chopped small
1 green pepper, chopped
1 red pepper, chopped
1 cup mushrooms, rough chopped
1/2 cup cubed tomatoes
1/2 cup tomato paste
3/4 cup white wine

Soak beans to cover in water overnight. Drain off water, add 3 cups fresh water and boil until beans are soft, about 45 minutes.
Bring 1/2 cup water to boil and pour over bulgar in bowl. Let stand 30 minutes until water is absorbed.
In large stockpot, heat garlic oil and sauté onions and garlic, celery and carrots until tender. Add spices and cook over low heat until carrots are tender. Add the rest of the veggies, cook 4 minutes. Add the bulgar, tomatoes, and beans with liquid. Cook 30 minutes or until vegetables are tender. Whisk tomato paste with white wine until smooth. Stir into vegetable mixture. Season to taste.



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Categories: Meals


Diligent seeker of health and nutrition, Paleo follower, and creative culinary practicer...


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