Vegan Chili

Name: Vegan Chili
Cuisine: TexMex, Latin American, American
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

Instructions

This chili is so popular at the City Market, Onion River Co-op that it is served in the deli every day of the week. Many farms in Vermont grow dried beans, which you can easily substitute for the canned beans in this recipe; you will need 1 1/2 cups cooked kidney beans and 2 1/2 cups cooked black beans. Vary the amount of jalapeños you add to suit your taste.

Updated at: Fri, 16 Dec 2022 17:05:11 GMT