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.
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 and professional journey, and I can’t imagine a better partner with whom to share the ride.
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
Saute in oil over medium-high heat, carrot, bell pepper, onion and garlic; cook and stir 4 minutes.
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.
Add drained beans and simmer 5 minutes until heated through. Serve with your favorite cornbread.