Mexican Freekeh Chili with Beans
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Bonnie Matthews / Nature's Organic Grist
Chili: a football season favorite! This recipe trades the typical addition of beef with fabulous smoky-flavored freekeh for a filling vegetarian one pot dish.
ingredients
2 cups cracked freekeh
1 onion, chopped
1 bell pepper, chopped
4-6 cloves garlic, minced
2 14-oz. cans fire roasted tomatoes
2 Tbsp olive oil
1 15-oz. can pinto beans, drained and rinsed
4 Tbsp chili powder
1/2 tsp ground cumin
5 cups water
pinch of cayenne pepper
salt and pepper to taste
Optional garnish:
chopped fresh cilantro
diced avocado
sour cream or plain greek-style yogurt
Instructions
1. In a large saucepan, bring 5 cups of water and freekeh to a boil.
2. Add remaining ingredients, reduce heat to medium; simmer covered for about 25-30 minutes or until freekeh is tender.
3. Season to taste. Serve in bowls and garnish as desired.
Recipe courtesy of Nature's Organic Grist.
makes: 4 servings
