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Volunteers are needed to assist with the Friend of HBG fund raising efforts. Details to be added when the next fund raising event is planned.

One of the perks of volunteering at our plant sales is the lunch we serve, under the trees. This year board member Grace Dixon prepared a super delicious vegetarian chili. It was, in fact, so good several have asked for the recipe. Here it is. Thank you, Grace!

Recipe is in the next column or you can click here for a printable version.

Spicy Two-Bean Vegetarian Chili - Makes 6 servings

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded, chopped
3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
1 28-ounce can crushed tomatoes with added puree
3 cups water
2 15-ounce cans black beans, rinsed, drained
2 15-ounce cans kidney beans, rinsed, drained
1/2 cup bulgur*
2 tablespoons white wine vinegar
5 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon

* Also called cracked wheat; available at natural foods stores and supermarkets.

Preparation

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.


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