Vegan Chili

Servings: 8


Vegan Chili


· 1 tablespoon sunflower oil· 1 medium yellow onion, diced· 1 cup shredded carrots· 1-2 jalapeño peppers, stemmed, seeded, and minced· 3 garlic cloves, minced· 1/2 cup bulgur, rinsed· 2 tablespoons chili powder· 1 tablespoon ground cumin· 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)· 1 1/2 cups tomato sauce· 1 (15-ounce) can kidney beans, drained and rinsed· 1 1/2 (15-ounce) cans black beans, drained and rinsed· 1 1/2 teaspoons kosher salt, or to taste· Chopped fresh cilantro


Step 1Preparation 1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.Step 22. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.Step 3Step 4Reprinted with permission from The Vermont Farm Table Cookbook by Tracey Medeiros, copyright © 2013. Published by Countryman Press.Step 5