Beans and grains. Always a go-to combo. in my kitchen. I almost always have a can of beans in the pantry, ready to be paired with some onions, peppers, and/or mushrooms hanging out in the fridge. And on any given day, you’re bound to find enough grains stashed in my place to feed an army. Who knows when the next round of hungry troopers are going to show up at my front door. Thank god for the bulk section in the grocery store, right?
When I first began dabbling with cooking, I’d make black beans and rice at least once a week. It’s a sturdy meal, filled with all the right nutrients and heartiness that an active girl like me needs. While not on my weekly menu anymore, I still cook up black beans quite a bit. In the following recipe, I created a saucy, spicy dish packed with flavor and perfect for topping a no-fuss, lightly seasoned portion of bulgur wheat.
Black Bean Chili Atop Bulgur Wheat
-2 Tbsp. extra virgin olive oil
-1 onion, diced
-4 garlic cloves, minced
-1 green pepper, diced
-1 1/2 jalapeno, minced
-8 oz. button mushrooms, sliced
-1/3 cup sundried tomatoes, diced
-2-15 oz. cans of black beans, one drained, one undrained
-1 Tbsp. chili powder
-2 tsp. coriander
-1 tsp. smoked paprika
-1 tsp. sugar
-1/4 cup tomato paste
-1/4 cup parsley, loosely packed, chopped (Feel free to go with the traditional cilantro, but I wanted to switch it up a bit and use some parsley I saved from the garden..added a nice hint of freshness)
-3 cups bulgur wheat
-Sour cream, optional
-Salt and pepper, to taste
In a large saucepan, heat olive oil over medium-high heat. Saute onion, garlic, and pepper for 3 minutes. Add mushrooms, sundried tomatoes, and jalepeno, sauteing until mushrooms are tender, 6-8 minutes. Stir in chili powder, coriander, paprika, tomato paste, sugar, and salt, to taste. Add black beans plus cooking liquid of one can and parsley. Cook another 5 minutes. Remove from heat. Serve atop bulgur wheat drizzled with a little extra virgin olive oil and salt and pepper. Top with sour cream, if desired.