Vegan Chili
A hearty vegan chili made with kidney and black beans, bulgur wheat, and fresh vegetables, seasoned with classic Mexican spices. This protein-rich dish combines different textures and flavors for a satisfying meat-free meal.
Ingredients
- •1 tablespoon sunflower oil
- •1 medium yellow onion
- •1 cup shredded carrots
- •1½ whole jalapeño peppers
- •3 cloves garlic
- •½ cup bulgur
- •2 tablespoons chili powder
- •1 tablespoon ground cumin
- •2 cups diced fresh tomatoes
- •1½ cups tomato sauce
- •1 can kidney beans
- •1½ cans black beans
- •1½ teaspoons kosher salt
- •¼ cup fresh cilantro
Cooking Instructions
- 1.
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.
6 min
- 2.
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.
60 min
