Kerin Rose Jewelry

Well, we finally got our first dusting of snow around here…. as life takes a bit of an inward turn, you need some warming up after venturing into the woods….a bowl of this, some vegan green chile cornbread plus a furry  friend….life is  good!…the only thing that makes this better is some friends to share it with..(oh, and Henry says to tell you that his nose really isn’t that big! )

Favourite vegan chili recipe ( thank you Mark Bittman) !

2 T olive oil

1 onion, chopped

2 bell peppers, any colour , cored , seeded , chopped

2 T minced garlic ( I do about 6 cloves, but I like a lot!)

3 T tomato paste

2 to 4 dried ancho ( or other kind) hot peppers ( soaked, de seeded, chopped)

3 c. tomatoes chopped whole ( about 1 1/2 pounds, canned is ok too)

1 qt. vegetable stock

2 T chili powder

salt and pepper to taste

1 c bulghur

2 to 3 cups beans

scallions for garnish

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Heat oil in a large soup pot. Add onion, garlic, peppers. Cook, stirring, for about 5 min. Add tomato paste and stir. Cook another two. Add stock, tomatoes, chili powder, dried chiles, salt and pepper. Bring to a boil then take down to a simmer and simmer for 30 min. Stir in the bulgur and simmer for another 10 min. Turn off the heat and let sit for another 15 min. so the bulgur becomes tender.  Add  canned kidney beans, or black beans or whatever you like. Garnish as you like ( scallions, daiya cheese ) .  Keeps well in the fridge, covered for about 3 days, or freeze extra ( this makes a big pot!)

Salut! ( if anyone is interested in the cornbread recipe, drop me an email and I will send it to you)