Vegan Chilli



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

Avocado – Optional


1. Heat the oil in a Dutch oven or large heavy pot over mediumhigh

heat. Add the onion, carrots, 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, 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.



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