Vegan Chili

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.

Servings

Total time

minutes

Cuisines

Mexican

Courses

Soups and stews

Ingredients

1 tablespoon sunflower oil
1 yellow onion (medium, diced)
1 cup carrots (shredded)
1 jalapeno peppers (stemmed, seeded, and minced)
3 garlic cloves (minced)
½ cup bulgur (rinsed)
2 tablespoons chili powder
1 tablespoon ground cumin
2 cups fresh tomatoes (diced, about, medium, 6 plum tomatoes)
1½ cups tomato sauce
15 ounce can kidney beans (drained and rinsed)
15 ounce black beans (can, drained and rinsed)
1½ teaspoons kosher salt (or to taste)
fresh cilantro (chopped)

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.