Vegan Chili

soup/stew bean tomato super bowl vegetarian kid-friendly winter tailgating healthy vegan bulgur atlanta georgia small plates

Tracey Medeiros

Serves 6 to 8

Source

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

Method

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.