Vegan Chili

Name: Vegan Chili
Yield: 6–8 servings
Ingredients: 1 Tbsp. sunflower oil; 1 medium yellow onion, diced; 1 cup shredded carrots; 1–2 jalapeño peppers, stemmed, seeded, and minced; 3 garlic cloves, minced; ½ cup bulgur, rinsed; 2 Tbsp. chili powder; 1 Tbsp. ground cumin; 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes); 1½ cups tomato sauce; 1 (15-ounce) can kidney beans, drained and rinsed; 1½ (15-ounce) cans black beans, drained and rinsed; 1½ tsp. kosher salt, or to taste; Chopped fresh cilantro and avocado, optional

Tracey Medeiros6–8 servingsSource

dinner chili bulgur tomato kidney bean black bean main vegan dairy free nut free simmer cookbooks vegetarian

Ingredients

1 Tbsp. sunflower oil

1 medium yellow onion, diced

1 cup shredded carrots

1–2 jalapeño peppers, stemmed, seeded, and minced

3 garlic cloves, minced

½ cup bulgur, rinsed

2 Tbsp. chili powder

1 Tbsp. ground cumin

2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)

1½ cups tomato sauce

1 (15-ounce) can kidney beans, drained and rinsed

1½ (15-ounce) cans black beans, drained and rinsed

1½ tsp. kosher salt, or to taste

Chopped fresh cilantro and avocado, optional

Method

Heat the oil in a Dutch oven or other heavy large 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.

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.