Delicious Post-Run Dinner

In honor of today’s snowy run, and the big game today, I’m sharing one of my favorite dinner recipes with you.  Anyone who follows the world of ultrarunning is aware of Scott Jurek.  I first learned his name when reading “Born to Run,” and have followed his career for the past several years.  In his book, “Eat & Run,” Scott Jurek not only shares his personal running journey, but also shares some great vegan recipes as well.  When I stopped eating meat last summer, I was concerned that I might miss some of my favorite meat-filled dinners.  Fortunately for me, many of them can be altered into delicious vegetarian dishes.  Jurek has done just that with his recipe for “Minnesota Winter Chili”.  Not only is this chili vegetarian-friendly, but it is packed full of heart-healthy veggies.  The addition of the bulgur wheat gives it a great meaty-texture.  This dish is a perfect way to replenish calories after a tough run, and it makes enough that you can look forward to leftovers the next day.

Minnesota Winter Chili

Ingredients:

2 tbsp coconut or olive oil

2 cloves garlic, minced

1 cup finely chopped onion

8-10 medium mushrooms, finely chopped

1 cup finely chopped pepper

1/2 cup finely chopped carrots

1 jalapeno pepper, seeded and minced

1 cup frozen corn kernels

1 tsp ground cumin

1/2 tsp ground coriander

2 tbsp chili powder

2 tsp sea salt

1/2 tsp black pepper

1 28oz can diced tomatoes

1 15oz can tomato puree

1 15oz can kidney beans, drained

1 15oz can black beans, drained

1 15oz can red beans, drained

2 1/2 cups water

1/2 cup dry bulgur wheat

hot sauce or cayenne pepper (optional)

1/4 cup fresh cilantro, for garnish

Directions:

Add the oil to a large pot.  Saute the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender.  Add a few tablespoons of water if the veggies begin sticking to the pot.  Add the remaining few ingredients except the cilantro and simmer over medium-low heat, covered, for 30 minutes.  Stir and simmer for an additional 20-30 minutes until the veggies are cooked through.  Season with salt and, if more spice is desired, hot sauce or cayenne pepper to taste.  Serve, sprinkled with cilantro.  Leftover chili freezes well.

I have never tried it with the cilantro, simply because I rarely have fresh herbs on hand, but the chili is wonderful nonetheless.  I have also found that it’s spicy enough for my liking without the added heat, but if you like spicier food, through in some extra hot sauce.  When paired with a cold beer, it’s a great reward after a hard workout.

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