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Vegetarian Chili
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| Ingredients | |
| 1 tablespoon | olive oil |
| 1 chopped med onion 1 poblanos pepper fire-roasted& smoked | |
| 1tsp | salt |
| pepper | |
| 1/4 tsp | oregano |
| 1/8 tsp | achiote |
| 1 sprig | epazote |
| cilantro | |
| 1tsp | worchester sauce |
| 2 tablespoons | ground cumin |
| 1/8 teaspoon | cayenne pepper,, ( or hot sauce) |
| 1 green & 1 red bell pepper- chopped | |
| 1 tsp | cinnamon |
| 2 | garlic cloves, chopped |
| 1 tablespoon | unsweetened cocoa powder |
| 1 large can, undrained, of San Marzano tomatoes, chopped 1 tsp veggie broth concentrate | |
| 1 can | mixed beans |
| 1cup | fresh or frozen corn |
| 1/4 cup | bulghur |
| 1tsp | salt |
| pepper | |
| 1/4 tsp | oregano |
| 1/8 tsp | achiote |
| 1 sprig | epazote |
| cilantro | |
| Pasta | |
| Diced onions | |
| Cheddar cheese | |
Chopped Serrano or jalepaeno
Directions:
In a large pan, saute the onions and spices. Add peppers and garlic for 1 min. Add cocoa, tomatoes, and broth; bring to a boil. Add hot & worcherster sauces . Add beans, corn and bulgur. Reduce heat to low and simmer, uncovered, for 15 min. or until bulgur is cooked. Add salt and pepper to taste. Add cilantro. Serve Cinncinati-style
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