Black Out Chili

This is black out in the literal sense, as in we lost all our power while I was making it (Not like blacked out like a college student). This was a couple of weeks ago, we had a giant rain storm with some pretty strong wind. Not sure what exactly happened, but we lost power around 7:30PM. Luckily we have a gas stove so I was able to finish everything up. We carefully staged the opening of the refrigerator to get all the necessary toppings and drinks as to not let out all the cold air. I'm sure we looked like idiots. Also, its a miracle I got a picture of the food.


Oh and don't get nervous about the bulgur wheat, it absorbs water as it cooks and will add a different texture than the vegetables.  Just as important to the chili, is what you serve on the side to top it. I'd go with a grated sharp cheddar cheese, fresh avocado, greek yogurt, crumbled taco chips, wedge of lime, and freshly chopped cilantro.

Black Out Chili

• 5 garlic cloves, minced
• 2 tablespoons white wine vinegar
• 2 tbs chili powder
• 2 tbs olive oil
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• .5 tsp cinnamon
• 3 cups water
• 1/2 cup bulgur wheat
• 2 15 oz can black beans, rinsed
• 2 15 oz cans red beans, rinsed
• 1 medium onion chopped
• 2 carrots, peeled and thinly sliced
• 1 red bell pepper, seeded and chopped
• 1 chipotle pepper, chopped
  (from chipotle in adobo can)
• 2 large jalapeño chilies, minced
  (remove seeds if you want it milder)
• 1 28 oz can of crushed tomatoes (don't drain)

1. Heat olive oil in large pot over medium heat.  Add onion, carrots, red bell pepper, and jalapeños and saute until onion and carrots are tender.  About 5-8 minutes.  
2. Add chipotle pepper, and garlic, saute a minute or two.
3. Add water, tomatoes and sauce, beans, bulgur, white wine, and spices.  Bring to a boil.
4. Reduce to medium heat an cook (uncovered) until the mixture thickens and the bulgur is tender, about 20 minutes.
5. Top with desired ingredients and serve!

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