Now that we are finally getting some cooler temperatures, an evening meal of black bean chili with a hunk of cornbread is always a warm and comforting meal. This is my quickie version that can be prepared and ready to eat in 35–45 minutes.
1 12-oz. can black beans
1 12-oz. can diced tomatoes
1/2 c. frozen mixed vegetables (peas, corn, carrots, green beans)
1/4 c. quick-cooking bulgar wheat
2 Tbsp. chopped onion
1 clove minced garlic
1/2 tsp. olive oil
Approx. 1 1/2 cups water (I use the empty tomato can filled once)
All the seasonings below can be measured to taste
1 tsp. red wine vinegar
1 tsp. brown sugar
1 vegetable bullion cube
1 bay leaf
2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. coriander
salt & cayenne pepper to taste
Throw everything into a 3 qt. cooking pot, stir, and bring to a boil. Reduce heat, cover and simmer for at least 20 minutes, stirring occasionally. Serve with a dollop or sour cream or plain yogurt. Makes about 4 servings.
