Vegan Chili

Name: Vegan Chili
Ingredients: 1 tablespoon vegetable oil; 1 medium yellow onion, diced; 1 cup shredded carrot; 12 cup green chili (roasted, peeled, and diced); 3 garlic cloves, minced; 12 cup bulgur (medium grind); 2 tablespoons chili powder; 1 tablespoon ground cumin; 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes); 1 12 cups tomato sauce; 1 (15 ounce) can kidney beans, drained and rinsed; 1.5 (15 ounce) cans black beans, drained and rinsed; 1 12 teaspoons kosher salt (to taste); chopped fresh cilantro

14 ingredients

8 steps

Ingredients

1 tablespoon vegetable oil
1 medium yellow onion, diced
1 cup shredded carrot
12 cup green chili (roasted, peeled, and diced)
3 garlic cloves, minced
12 cup bulgur (medium grind)
2 tablespoons chili powder
1 tablespoon ground cumin
2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
1 12 cups tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1.5 (15 ounce) cans black beans, drained and rinsed
1 12 teaspoons kosher salt (to taste)
chopped fresh cilantro

Directions

1

Heat the oil in a large heavy pot over medium-high heat.
2

Add the onion, carrots, and green chiles and saute, stirring often, until the onion is soft and translucent, about 5 minutes.
3

Add the garlic and saute for 1 minute.
4

Add the bulghur, chili powder, and cumin and stir until well combined.
5

Stir in the tomatoes, tomato sauce, and beans.
6

Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.
7

Season with salt to taste.
8

Serve with a sprinkling of chopped cilantro, if desired.