Two Bean and Bulgar Chili

chili

I came across this recipe, while sifting through a drawer. It was a page torn from one of those little paperback supermarket cookbooks at the register called “Meatless Meals”.

There is a handwritten note beside the recipe, “Steve’s favorite 2005”. This little memory jog took me right back to that year when I first met the man who would become my husband, though neither of us knew it yet.

Neither could we imagine the journey we would share–a winding path filled with surprises, some happy, some sad and some bursting with instantaneous joy and laughter.

Two-Bean and Bulgar Chili

1 tablespoon oil

1 medium carrot, chopped

1 medium green bell pepper, chopped

1 medium onion, chopped

2 cloves garlic, minced

2 cups water

1/2 cup uncooked bulgar wheat

1 can (14.5 oz) diced tomatoes, undrained

1 can (8 oz) tomato sauce

3 teaspoons chili powder

2 teaspoons cumin

1 (15 oz) can dark red kidney beans

1 (15 oz) can black beans, drained and rinsed

Method:

Saute in oil over medium-high heat, carrot, bell pepper, onion and garlic; cook and stir 4 minutes.

veggies

Stir in remaining ingredients, except beans. Bring to boil. Reduce heat to low; cover and simmer 40 minutes, until bulgar is tender and flavors are blended, stirring frequently to prevent sticking.

pot

Add drained beans and simmer 5 minutes until heated through. Serve with your favorite cornbread.

cornbread

I am really glad this recipe was Steve’s favorite back in 2005, because that was long before we  became vegan. What an evolution together, over time, to a more compassionate lifestyle, a deeper enjoyment of food and a more humble appreciation for nature.

I am ever grateful for my husband’s love and support on my personal journey, and I can’t imagine a better partner with whom to share the ride.

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