Cooking Lesson 10/Vegan Chili and Bulgur and Lima Bean and Bulgur Pilaf

Vegan Chiliserves 61       medium onion, chopped8      tablespoons olive oil2       tablespoons ground cumin4      cloves garlic, mashed1      32-ounce can cooked kidney beans1      12-ounce can cooked garbanzo beans1      32-ounce can diced tomatoes2      cups frozen corn kernel, thawed1      red bell pepper, finely chopped2     cups chopped fresh cilantro1      tablespoon ground coriander1/2   teaspoon hot chili powder2       tablespoons lemon juicesalt and pepper to taste-In a heavy pot, heat half of the olive oil and saute the onion for few minutes.  Add the half of the garlic and half of the cumin.  Stir and cook for 1 minute.-Add the diced tomatoes and 2 cups of water, salt and pepper and bring to a boil.-Drop the kidney beans, the garbanzo beans and the corn.  stir and bring back to a boil.  Cover and cook over medium heat for 5 minutes.-In frying pan, heat the rest of the olive oil.  Add the garlic and sear for few seconds.  Add the chopped red bell pepper, the cilantro, the coriander and the chili powder.  Stir and cook for couple of minutes.  Add the lemon juice and add to the beans.  Stir and cook for 5 minutes.Bulgur and Lima Beans Pilafserves 4-61/4       cup olive oil1            medium onion, chopped2          pounds  frozen lima beans, thawed4          cloves garlic, mashed1          cup chopped fresh cilantro1         cup coarse bulgur or #3salt and pepper to taste-Heat the olive oil in a heavy pan.  Saute the onion in the oil until tender.-Add the Lima beans, the garlic, the cilantro, stir and cook over low heat for another 5 minutes.-Add 2 cups of water and the seasoning.  Bring to a boil, and then stir in the bulgur wheat.  Bring back to a boil, stir, cover and cook over medium heat for 10 minutes.  Remove from the heat and keep it cover for another 10 minutes.