Vegan Chili

Ingredients

• 0.5 cup bulgur rinsed
• 15 ounce black beans drained and rinsed canned
• 15 ounce kidney beans drained and rinsed canned
• 1 cup carrots shredded
• 2 tablespoons chili powder 
• 6 servings cilantro leaves fresh chopped
• 3  garlic clove minced
• 1 tablespoon ground cumin 
• 1  jalapeno minced stemmed seeded
• 1.5 teaspoons kosher salt to taste
• 1 tablespoon unrefined sunflower oil 
• 1.5 cups tomato sauce 
• 2 cups plum tomatoes fresh diced ( 2 medium or 6 plum tomatoes)
• 1 medium onion diced yellow

Equipment

• dutch oven

Directions

1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat.
2. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes.
3. Add the garlic and sauté for 1 minute.
4. Add the bulgur, chili powder, and cumin and stir until well combined.
5. 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.
6. Serve with a sprinkling of cilantro, if desired.
7. Reprinted with permission from The Vermont Farm Table Cookbook by Tracey Medeiros, copyright © 201
8. Published by Countryman Press.