| 3/4 |
|
cup medium or
coarse bulgur |
| |
|
|
| 1 |
|
cup fresh orange
juice |
| |
|
|
| 1/3 |
|
cup olive oil |
| |
|
|
| 4 |
|
cups coarsely
chopped onion |
| |
|
|
| 8 |
|
medium garlic
cloves, minced |
| |
|
|
| 1/3 |
|
cup mild, unseasoned
chili powder |
| |
|
|
| 3 |
|
tablespoons ground
cumin |
| |
|
|
| 3 |
|
tablespoons dried
oregano |
| |
|
|
| 1 1/2 |
 |
tablespoons dried
thyme |
| |
|
|
| 1-2 |
|
teaspoons cayenne
pepper |
| |
|
|
| 1/4 |
|
teaspoon ground
cinnamon |
| |
|
|
| 1 |
|
35-ounce can Italian
plum tomatoes, with their juice |
|
|
| 3 |
|
cups water (or
light chicken stock or 1/2 water, 1/2 canned chicken broth,
or water) |
| |
|
|
| 1 |
|
tablespoon coarse
sea salt |
| |
|
|
| 1/2 |
|
pound green beans,
ends trimmed, cut in 2-inch pieces |
| |
|
|
| 2 |
|
large sweet red
peppers, cut into 1/2 -inch dice |
| |
|
|
| 1 |
|
10-ounce package
frozen corn, thawed and drained |
| |
|
|
| 1 |
|
16-ounce can red
kidney beans, rinsed and drained |
| |
|
|
| 1 |
|
16-ounce can chickpeas,
rinsed and drained |
| |
|
|
| |
|
|
|
| |
|
|
| For garnish: |
|
|
| |
|
|
| 2 |
|
medium zucchini,
scrubbed and coarsely shredded |
| |
|
|
| 3 |
|
medium tomatoes,
seeded and diced |
|
|
| 1 |
|
bunch scallions,
trimmed and sliced |
| |
|
|
| 1 |
|
pint sour cream |
|
|
|
1. In a small bowl, combine the bulgur
and orange juice. Let stand at room temperature, stirring occasionally,
while you prepare the rest of the chili.
2. In a 5-quart heavy flameproof casserole
or Dutch oven, over medium heat, warm the oil. Add the onions and
garlic. Lower the heat slightly and cook, stirring, for 20 minutes,
or until vegetables are very tender.
3. Stir in the chili powder, cumin, oregano,
thyme, cayenne pepper and cinnamon. Cook, stirring constantly, for
5 minutes.
4. Add the tomatoes and their juice. Break
up the tomatoes with a wooden spoon. Add the chicken stock or water.
Stir in a tablespoon of salt and bring to a boil. Lower heat, partially
cover, and simmer, stirring once or twice, for 25 minutes.
5. Meanwhile, cook green beans in boiling
water until tender but with a slight crunch, about 4 minutes after
water returns to a boil. Drain, rinse under cold water.
6. Uncover the chili and stir in the diced
sweet peppers and cook, uncovered, stirring once or twice, for 20
minutes.
7. Stir in the bulgur and continue to cook,
stirring occasionally, for 25 minutes, or until the chili has thickened
considerably. Stir in the green beans, corn, kidney beans and chickpeas.
Taste, correct seasonings; simmer 5 minutes more.
8. Serve very hot in deep or flat bowls.
Either ladle chili into bowls and garnish each with the zucchini,
tomatoes, scallion and sour cream in the kitchen -- easier to do
in a wide, flat bowl -- or arrange the vegetable garnishes on a
platter and pass them with a bowl of sour cream at the table.
Advance Preparation: Can be kept refrigerated for up to
a week; the beans may suffer very slightly in the freezer.
|
