Recipe Review from 3/11/2019

A bit of a busy week with work meetings, The Husband and a friend did a couple days fishing up in Ely, and it snowed and rained.   Welcome to spring in MN. 

And another week of meal planning where I forget somewhat vital ingredients...like the chickpeas for my hummus.  Cheese sandwiches it is then...

The Meal Plan
Sat (L) Chinese take out (because sometimes I just need a break)  (S)  leftover chicken
Sun (L) leftover Chinese and pizza  (S) Three Bean Chili
Mon (Yoga)  chili
Tues (Husband fishing)  chili
Wed (Husband fishing)  chili
Thurs (yoga)  chili
Fri - spaghetti

Lunches:  Hummus Cheese sandwiches, fruit, nuts, luna bars

Three Bean Vegetarian Chili (Taste of Home Soups 2019) vegetarian
 I actually made this as written, only skipping the shredded carrot at the end because I was lazy and didn't want to shred carrots.   I recommend prepping everything before you heat the pan.  Once the onions, celery and sweet pepper hits the pan, this comes together quick.  You don't want to be opening cans of beans and rinsing and draining when those veggies are done.  And make sure you use your largest stock pot.  This makes a lot. 

The Husband did comment, that for the amount of seasoning and spice, this didn't seem overly flavorful, or more to the point, a bit bland.  Could be our tastebuds are used to something a bit more spicy - and if that's the case for you, add in some heat of choice.   If serving to little tastebuds, or sensitive taste buds, this might be perfect. 

I really liked the bulger in this.  It's texture was similar to ground meat, but without the greasiness that meat brings to a dish.  It's hearty without being heavy and after sitting and cooling, it really thickened up the dish quite nicely. 

I would make this again in a heartbeat.  Recommended! 


Serves:  8-12

photo from Taste of Home

2 tablespoons olive oil
2 medium onions, chopped
2 celery ribs, chopped
1 medium green pepper, chopped
1/3 cup tomato paste
4 garlic cloves, minced
4-1/2 teaspoons chili powder
1-1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cans (14-1/2 ounces each) vegetable broth
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (16 ounces) kidney beans, (I subbed Navy beans) rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) fire-roasted crushed tomatoes
1 cup bulgur
1 large carrot, finely shredded
Shredded cheddar cheese, optional

1) In a 6-qt. stockpot, heat oil over medium-high heat. Add onions, celery and green pepper; cook and stir until crisp-tender, 6-8 minutes. Add tomato paste, garlic and seasonings; cook 2 minutes longer.
 
2) Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and bulgur is tender, 20-25 minutes, stirring occasionally. If desired, serve with cheese.