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Vegan Chili
From Statesboro Market2Go
<p>This vegan recipe is full of fresh local vegetables and is perfect for cold weather. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.epicurious.com (Entered by Ariana Giddens)
Serves: 6-8
Vegan!
Ingredients
1 tablespoon
Sunflower oil
1
Medium sized onion (diced)
1 cup
Shredded carrot
1 or 2
Jalapeno peppers (stemmed, seeded, and minced)
3
Garlic cloves (minced)
1/2 cup
Bulgur wheat
2 tablespoons
Chili powder
1 tablespoon
Ground cumin
2 cups
Fresh tomatoes (diced)
1 1/2 cups
Tomato sauce
1 15 ounce can
Kidney beans (drained and rinsed)
1 1/2 15 ounce can
Black beans (drained and rinsed)
1 1/2 teaspoons
Salt
Fresh cilantro (chopped) for serving (optional)
Step by Step Instructions
- Heat the oil in a Dutch oven over medium high heat. Add the onion, carrot, and jalapeno and saute them for about 5 minutes. Add the garlic and saute it for 1 minute more. Add the bulgur wheat, chili powder, and cumin, and stir the mixture together.
- Stir in the tomatoes, tomato sauce, and both beans. Bring the chili to a boil, then reduce the heat, cover, and simmer for about 1 hour. Stir occasionally.
- Season with salt and serve with cilantro if desired.