Vegan Chili

Author

NuWave

Servings

6-8

Category

Main Dishes

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 cup shredded carrots
• 1-2 jalapeño 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 2 medium or 6 plum tomatoes)
• 1½ cups tomato sauce
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1½ teaspoons kosher salt, or to taste
• Fresh cilantro, chopped

Directions

1. Heat olive oil in large stock pot on Medium-High (375°F).
2. Add onions, carrots and jalapeños and cook for about 5 minutes, stirring often, until onions become soft and translucent.
3. Add garlic to pot and cook for 1 minute.
4. Add bulgur, chili powder and cumin one at a time, mixing well after adding each ingredient, and cook for 1 minute.
5. Stir in tomatoes, tomato sauce and beans.
6. Bring pot to boil on Max/Sear.
7. Once boil is achieved, lower heat to Medium (275°F).
8. Once chili reach simmer, cover pot and continue to cook for about 1 hour, or until beans are tender.
9. Mix in salt and garnish with cilantro.