Tonight I made a super-easy, quick chili, using a packaged veggie chili mix from Simply Organic. I followed the directions on the package - a 28 oz can of diced tomatoes, 2 cans of beans, rinsed and drained (I used black and red beans), and the seasoning packet. I also added a can of corn, drained, and a 1/2 tsp of sugar. Simmer for 15 minutes, and dinner was ready. Yeah!

My lucky older sister had a subscription to Seventeen magazine when she was a teenager, and I was what's now called a tween. I learned a lot from that magazine, about fashion, boys, friendships, boys, makeup, boys, and... cooking. Does Seventeen still include a cooking feature? In the late seventies, each issue included a recipe with illustrated step-by-step instructions. That's where I learned to cook chili, Cincinnati chili, to be specific. I made it for my family, made it through college, and kept on making it, after I graduated, got married, had children. I was known for that chili. Many people requested that recipe. Since going vegan, though, I've never had a good, basic chili recipe. Sure, I've had my confetti chili, with corn and all colors of peppers and beans, and a delightful sweet potato chili that I make in the slow cooker, but just not a good, basic chili. I resisted taking my old recipe and adapting it; you know how sometimes adaptations just fall short of the mark? I was reluctant to do that with my treasured old recipe, but it was time to try.

I'm not a fan of meat substitutes for a variety of reasons, so I decided to try bulgur to give that chunky, "meaty" texture. Add some onions, peppers, beans, tomatoes and seasonings, and viola! A delicious, low-fat vegan chili.



Chili sin Carne
3/4 cup bulgur
2 cups boiling water
1 large onion, chopped
1 large pepper, chopped
2 cloves garlic, minced or pressed
1 can kidney beans, rinsed and drained
1 can chili beans (do not drain)
1 14 oz can petite diced tomatoes
1 15 oz can tomato sauce
2 TBS chili powder
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1 TBS brown sugar

Pour boiling water over bulgur, cover and let sit for 30 minutes. Drain and press out excess moisture.
Water saute onion and pepper in dutch oven until soft and translucent; add garlic and saute 1 minute more.
Add remaining ingredients and bulgur to the pot; bring to a boil, lower heat, cover and simmer 25 minutes.

What, no potatoes? I eat a lot of potatoes (regular and sweet), just not in the most exciting ways. Sometimes, however, they find their way into delicious concoctions like tonight's Chickpea Curry.

I enjoy Indian food. When I was growing up, my mother made a delicious chicken curry. The recipe came from a family friend who served as a missionary priest in India. Sadly, my sister and I have not located the recipe while cleaning out my mother's house. I still have hope that it will turn up so I can veganize/McDougallize it. I have yet to come across another recipe that tastes as good as my memories of that dish. Some attempts have been downright disasters, others just disappointing. When I saw the Chickpea and Cashew Biryani on VeganDad's blog, I knew it was time for another try. Unfortunately, cashews are rich foods that I'm avoiding while trying to lose weight, so the hunt was on for inspiration. After poring over numerous recipes, I came up with this winner:


Chickpea Curry

4 medium potatoes, peeled and cubed
1 onion, diced
2 cloves garlic, minced
water as needed for sauteeing
2 tsp curry powder
1/2 tsp garam masala (optional)
1 tsp ground ginger
1 tsp ground cumin
1 8 oz can tomato sauce
1/2 tsp onion powder
1 tsp salt
1 can chickpeas, rinsed and drained
1/2 cup almond or other non-dairy milk (optional)*

Cook potatoes in water until tender, drain and set aside. (Note: I drain them in the colander after draining and rinsing the chickpeas; the cooking water from the potatoes heats the chick peas slightly.) In large non-stick skillet, water saute onion and garlic, until onions are translucent. Add curry powder, garam masala, cumin and ginger to skillet and saute 2 minutes, adding more water a little at a time as necessary to keep the spices from burning. Add tomato sauce, onion powder, and salt to onion mixture; stir to combine. If using non-dairy milk, add it now. Stir in potatoes and chickpeas, and cook 5 to 7 minutes.

Serve over brown basmati rice. Peas, green beans, cauliflower, and/or raisins may be added as well. If the additions are more than 1 cup, decrease the amount of potatoes proportionately.

*Note: I used 1/2 cup reconstituted DariFree, made slightly thicker than usual.


While I'm on the subject of chickpeas and rice, I thought I'd post a picture of a completely different chickpea and rice dish that I made a few weeks ago. I found the recipe on VegWeb, modified it and posted about it on the McDougall Food board. Letha, from the McDougall Forums, made it and suggested simplified cooking instructions on her beautiful blog.

So, there you have it, rice and chickpeas, 2 very different ways.

Note: Sorry about the poor pictures...I'm borrowing my daughter's camera until mine gets fixed.