Vegan Chili

• Vegan

• Produce

  • 1 1/2 (15-ounce cans Black beans
  • 1 cup Carrots
  • 1 Cilantro, fresh
  • 3 Garlic cloves
  • 1 Jalapeno peppers
  • 1 (15-ounce can Kidney beans
  • 2 cups Tomatoes, fresh
  • 1 Yellow onion, medium

• Condiments

  • 1 1/2 cups Tomato sauce

• Pasta & Grains

  • 1/2 cup Bulgur

• Baking & Spices

  • 2 tbsp Chili powder
  • 1 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Sunflower oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on epicurious.com

Description

Ingredients

• 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

Directions

• Preparation 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. 2. 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. Reprinted with permission from The Vermont Farm Table Cookbook by Tracey Medeiros, copyright © 2013. Published by Countryman Press.

Nutrition