Chili Bean Casserole
Submitted by bbrooks4860
A vegetarian chili casserole with dried kidney beans, bulgur wheat, mixed vegetables, and red wine simmered in a spiced tomato broth. Hearty, filling, completely meatless.
YIELD
4 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsBulgur wheat is the unsung hero of this vegetarian chili, adding a chewy, grain-like texture that makes the whole pot feel more substantial than beans alone ever could.
Dried kidney beans cook from scratch, then join a simmered mix of onion, garlic, mixed vegetables, and tomatoes spiced with chili powder, cumin, and cayenne.
A splash of red wine and a squeeze of lemon juice at the end bring brightness that keeps each spoonful interesting.
The bean cooking liquid doubles as stock, so nothing goes to waste.
Kitchen Tips
- Boil the dried beans hard for 10 minutes before reducing to a simmer. This step is essential for properly cooking kidney beans.
- Save the bean cooking liquid. It’s packed with flavor and starch that thickens the casserole naturally.
- Add the lemon juice near the end of cooking. It perks up the whole pot and balances the earthiness of the beans and bulgur.
Ingredients
Directions
Soak beans. Drain and rinse well. Bring to boil in fresh water and boil fast for 10 minutes. Reduce heat and cook for 40 minutes, depending upon the freshness of the beans. Older beans will take longer to cook.
Drain, reserving the liquid for stock later.
Heat the olive oil in a large pot, gently fry the onion and garlic for a few minutes.
Add the chopped vegetables, cooked beans, basil and spices. Stir well and cook for 5 minutes.
Add the tomatoes, tomato paste, bulgur wheat and 1 pint of the stock.
Bring to a boil, cover the pot, reduce heat and simmer gently for 30 minutes.
Add the lemon juice and the rest of the seasonings.
Add more stock if necessary.
Cook for a further 20 minutes.
Serve.
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