VEGETARIAN CHILI

Variation on a recipe from The Daily Soup Cook Book.

Chili Ingredients:
1/4lb dry turtle beans/black beans
1/4lb white kidney beans
1/4lb red kidney beans
8 water
2 tbsp olive oil (calls for peanut oil)
1 white or Spanish onion
2 celery stalks
2 orange bell peppers
2 garlic cloves
2 jalapenos
2 tbsp chili powder
1 tbsp oregano
2 tsp cumin
1.5 tsp coriander
2 bay leaves
2 tsp kosher salt
1 (28oz) can diced tomatoes
1/4 c. bulgur wheat
1 c. frozen corn
Lots of Frank's Red Hot Sauce
Fresh scallions on top
Optional: Original recipe calls for 3 cups cooked rice, I haven't tried it this way, but it sounds redundant with the bulgar wheat.

NOTE: This recipe calls for the use of dry beans. Each time I have made it I was using canned beans (a 15oz can instead of 1/4lb), which throws off the thickness of the chili a bit and makes cooking time MUCH shorter. Below is the recipe for using dry beans, adjust down cooking time if you are using canned (water may also need adjusting).

Place the beans in a large pot and pour over enough water to cover. Bring to a boil, reduce heat, partially cover, and simmer for 1-2hrs until beans are tender. Drain, reserving 2 cups of the liquid, and set aside until ready to use. Meanwhile, heat the oil in a large pot over medium heat. Add the onion, celery, bell peppers, garlic, and jalapenos and sweat for 4min, until tender. Add the chili powder, oregano, cumin, coriander, bay leaves, and salt and stir to coat the vegetables. Cook for 5 minutes, until the spices are fragrant. Add the tomatoes and simmer for 2min. Add the beans, bean cooking liquid (from the white or red beans; black beans create a dark, murky liquid) and bulgur, bring to a boil, reduce heat, partially cover, and simmer for 20min. Add the hot sauce and simmer for 2min. To serve, remove the bay leaves, and top with scallions.

Cornbread Ingredients:
Jiffy cornbread mix
Egg
Milk

Mix as box directs, spread with butter.