Gelson's Vegetable Chili
"This popular chili is sold in the deli section of Gelson's Market, and the recipe has been published in the LA Times. I've been making it for years because it's delicious; however it's also healthy. I suggest serving it with cornbread."
photo by Dr. Jenny
- Ready In:
- 1hr 10mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
- 1 cup dried kidney beans
- 1⁄2 cup Bulgar wheat
- 1⁄2 cup olive oil
- 1 small red onion, chopped
- 1 small white onion, chopped
- 1 1⁄2 tablespoons minced garlic
- 1⁄2 cup cubed celery
- 1⁄2 cup cubed carrot
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1⁄2 teaspoon cayenne pepper
- 3 teaspoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 yellow squash, cubed
- 1 zucchini, cubed
- 1 green bell pepper, cubed
- 1 red bell pepper, cubed
- 1 cup mushroom
- 1 (28 ounce) can diced tomatoes
- salt
- pepper
directions
- Cook beans according to package directions, or substitute with (2) 14 ounce cans of beans.
- Pour bulgar into a bowl and add one cup of boiling water; let soak for 30 minutes.
- Heat olive oil in a large saucepan. Saute onions and carrots 4 minutes.
- Add garlic and celery and saute until glazed.
- Add chili powder, cumin, cayenne, basil and oregano.
- Add diced tomatoes and simmer for 10 minutes.
- Add squash, zucchini, red and green peppers and mushrooms.
- Cook 4 minutes.
- Add bulgar and kidney beans with liquid.
- Simmer for 20 minutes to let flavors marry.
- Season to taste with salt and pepper.
Questions & Replies
-
Does it freeze well?
Reviews
-
This chili is easy to make, even though there is a fair amount of chopping. The directions are spot on, and my chili turned out perfectly. This had very nice flavor, not too mild, not too spicy (as I was having my parents over for dinner). The only modification I made was to use 2 yellow squashes as that is what I had on hand and we added shredded Monterey Jack cheese as a topping, which put it over the top. Went nicely with a fresh baguette. This is going into my keeper file. Thanks for posting! -
I have also been making this for years. I lost my tattered old LA Times clipping & was delighted to find it here just as I remember it. I have a package of 15 bean soup mix (No seasoning, beans only) that I want to try it with. If I remember correctly it's also good with a little dry wine added. -
This was very good! I substituted Canelinni for the kidney beans but otherwise followed it exactly. I also cooked my mushrooms with the onions and garlic
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
