Makes 6-8 Servings
- 1 Tbsp avocado oil
- 1 large yellow onion, chopped
- 1 small leek, finely chopped
- 5 cloves garlic, minced
- 2 jalapenos (optional), seeded and finely chopped
- 2 bell peppers, seeded and chopped
- 1⁄2 cup bulgur wheat or quinoa, rinsed
- 28 oz can fire roasted diced tomatoes
- 4 cups cooked beans
- 3 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp Mexican oregano
- 1 tsp cayenne (optional)
- 1 tsp salt
- 3⁄4 tsp garlic granules
- 1⁄2 tsp onion powder
- 1⁄2 tsp coriander
In a large, heavy bottomed pot, heat avocado oil over medium heat. Saute onion until translucent. Add leek and garlic, cook and stir one minute, or until garlic is fragrant. Add jalapenos and bell peppers, cook and stir and addition minute or two.
Next, stir in bulgur wheat or quinoa, tomatoes, beans, and chili seasoning until fully combined.
Bring to a low boil, reduce heat, cover, and simmer for about an hour, stirring occasionally. Taste and adjust seasonings if desired.
Refrigerate leftovers 3-4 days, or freeze up to 3 months.
How to Prepare Dried Beans:
The night before you plan to cook your beans, rinse and pick through them, removing any split, shriveled, or otherwise damaged beans. Also, be on the lookout for any small rocks, grass, or other objects.
Pour beans into a large bowl, and cover with 2 or 3 inches of water. Remove any that float to the top. Place in fridge, and allow to soak overnight.
The next day, drain the beans and rinse in a colander.
Place beans in a large, heavy bottomed pot. Cover again with an inch or two of water and a little salt.
Bring to a simmer, reduce heat to medium low, cover, and continue to simmer until tender. This can take anywhere from 40 minutes to 2 hours, depending on the age, quality, and size, of the beans. Begin tasting larger beans for doneness after one hour.