For most of us, fall is here and one of the first things I look forward to is making (and eating) chili. Even without football season, it’s a heart warming, belly satisfying meal. Adding chopped broccoli stem adds sweetness and light crunch to this bulgur and bean chili.
2 cups corn kernels, fresh or frozen and thawed
2 cups broccoli stems – remove the florets (reserve for another dish), and chop the stems in small pieces
2 tablespoons extra virgin olive oil
2 cups chopped onion
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons chili powder
2 tablespoons hot sauce
2 green bell peppers, seeded and chopped
1 cup vegetable stock
Two 28-ounce cans diced tomatoes, with juices
One 14-ounce can black beans, drained and rinsed
One 14-ounce can red kidney beans, drained and rinsed
½ cup #3 coarse uncooked bulgur
Chopped fresh cilantro or sour cream for garnish
- Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat until shimmering and fragrant. Sauté the onion, garlic, cumin, chili powder, and hot sauce in the oil for 5 to 7 minutes. When the onion is soft, stir in the bell peppers and the roasted kohlrabi and sauté for 5 minutes. Add the vegetable stock, tomatoes with their juices, corn, and both types of beans, and bring to a simmer. Cover the pot and lower the heat to maintain the simmer for 20 minutes.
- Add the bulgur, mixing well, cover the pot, and continue to simmer for 15 minutes, stirring occasionally, to allow the bulgur to soften. Add salt to taste before serving, and garnish with fresh cilantro or a dollop of sour cream.