Hearty Vegetarian Chili
Finely chop mushrooms in a food processor or by hand; set aside.Advertisement
Heat oil in a 6-quart Dutch oven over medium heat. Add the onion and bell pepper; cook for 3 minutes or until beginning to soften. Stir in the jalapeño and garlic; cook 1 minute or until fragrant. Add mushrooms; cook about 3 minutes or until pan is almost dry. Stir in the bulgur, chili powder, cumin, smoked paprika, oregano and cayenne; cook together 1 minute.
Add crushed tomatoes, beer, the water, maple syrup and salt. Bring to boiling, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Add beans. Cover and cook 10 minutes more. Serve with desired toppers.
Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
This chili stores well but may thicken in the refrigerator or freezer as the bulgur absorbs additional moisture. Thaw overnight in refrigerator, if frozen, and reheat in a saucepan, adding a bit of water to reach desired consistency.