Bulgur is quick to cook. Pour boiling water over it and let it sit for 30 minutes covered (it can’t get easier than that). It has a light nutty flavor, freezes well and can easily be substituted in place of many more expensive grains or seeds, such as quinoa. Plus, it’s about half the price. I’m not telling you to give up quinoa – I love the stuff – but it’s nice to mix it half and half, or use it in place of quinoa from time to time.
I just did a duck recipe using bulgur as a side dish and since I have a bunch of it around, why not continue with yet another great way of using it? How about using it as a side for chili instead of rice? This is a dish that is featured in my transformational 4 week DVD cooking course, The Whole Food Revelation. I designed this course for those looking to spend less time and money fussing over meals and more time enjoying delicious, balanced dinners that are good for you.
This chili is one of my favorite vegetarian chillies. I love it because it has that perfect blend of spicy and sweet. We are all familiar with the heat of chili, but why not balance out the heat with a little apple juice? Corn is a common addition to chili and has similar qualities when thinking about balancing sweet and spicy. Little kernels of sweet corn helps temper the heat of hot chili peppers.
Chili can be a comfort food on cold fall and winter nights, but this one also makes a great transition into the spring with the freshness of cilantro mixed into the bulgur and the sweet taste of fresh red peppers, corn off the cob and a touch of apple. I like this meal on those cool spring nights when the wind is blowing and the rain is falling, as it reminds us that summer still needs a little time before making its fashionably late appearance. After all, she is still shopping for the perfect dress right now.
Black Bean Sweet Potato Chili
from my DVD cooking course: The Whole Food Revelation
- 1 large onion diced
3 garlic cloves
2 cups cooked black beans
1 sweet potato
1 cup of corn
1 cup apple juice (organic preferably)
1 jalapeno
1 red pepper
8 tomatoes
1/2 a can of tomato paste or 3 oz
2 tsp cumin
1 1/2 tsp coriander
1/2 cup fresh cilantro
2 Tbsp chili powder
Peel the sweet potato and chop it into small cubes. The cubes should be approximately the size of the end of your baby finger. Don’t worry they are a little bigger, it just might take a few extra minutes to cook for the sweet potato to get tender. In a large pot or deep skillet, cook the onions with a little oil for 2 minutes. Add the garlic to the pot and cook for 1 more minute. Add all remaining ingredients and cook for 25 minutes or until the sweet potato chunks are tender.
This dish freezes very well and, as with all chili, is better on day 2 or 3. Serve the chili with the herbed bulgur recipe below.
Herbed Bulgur
- 1 cup bulgur
2 1/4 cups water
2 Tbsp butter (optional)
1 large handful of cilantro or parsley
salt and pepper to taste
Place 2 1/4 cups of water in a medium sized pot and bring to a boil. Remove from heat and add 1 cup of medium coarse bulgur into the pot. Cover and let sit for 30 minutes while the chili cooks. Drain any extra liquid. Fold in 2 Tbsp butter and a large handful of chopped fresh cilantro or parsley and season with salt and pepper.
