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Bean Chili with Kohlrabi

Serves: 6

An unusual ingredient for chili — kohlrabi (pictured)— lends its sweetness and light crunch to this dish. If you can’t find the vegetable, broccoli stems can be substituted. Just remove the florets and reserve for another dish, and chop the stems in small pieces before adding to the chili in Step 2 (they don’t need roasting). The bulgur adds body and helps make the chili nice and thick.

1 pound whole kohlrabi, peeled and ¼-inch diced (about 2 cups)
3 tablespoons extra virgin olive oil Salt
2 cups chopped onion
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons chili powder
2 tablespoons hot sauce
2 green bell peppers, seeded and chopped
1 cup vegetable stock
Two 28-ounce cans diced tomatoes, with juices
2 cups corn kernels, fresh or frozen and thawed
One 14-ounce can black beans, drained and rinsed
One 14-ounce can red kidney beans, drained and rinsed
½ cup uncooked bulgur
Chopped fresh cilantro or sour cream for garnish

  1. Preheat the oven to 450°F. Position a rack in the center of the oven. Toss the kohlrabi in a bowl with 1 tablespoon of the olive oil and a sprinkling of salt. Place the kohlrabi in a single layer on a foil-lined rimmed baking sheet and roast in the oven for 15 minutes, stirring once during cooking. When the kohlrabi has started to soften and has a little color, remove from the oven and set aside.

  2. Heat the remaining 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat until shimmering and fragrant. Sauté the onion, garlic, cumin, chili powder, and hot sauce in the oil for 5 to 7 minutes. When the onion is soft, stir in the bell peppers and the roasted kohlrabi and sauté for 5 minutes. Add the vegetable stock, tomatoes with their juices, corn, and both types of beans, and bring to a simmer. Cover the pot and lower the heat to maintain the simmer for 20 minutes.

  3. Add the bulgur, mixing well, cover the pot, and continue to simmer for 15 minutes, stirring occasionally, to allow the bulgur to soften. Add salt to taste before serving, and garnish with fresh cilantro or a dollop of sour cream.

Excerpted from The Berkshires Farm Table Cookbook. Copyright 2020 by Elisa Spungen Bildner and Robert Bildner. Reproduced by permission of The Countryman Press. All rights reserved.


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