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Vegan Chili

Ingredients

  • 1 medium onion, diced
  • 1 cup shredded carrots
  • 1 jalapeño peppers, stemmed, seeded, and minced
  • 3 garlic cloves, minced
  • 1/2 cup bulgur, rinsed
  • 1 (15-oz) can kidney beans, drained and rinsed
  • 1 1/2 (15-oz) cans black beans, drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 cups diced fresh tomatoes (about 2 medium tomatoes)
  • 1 (15-oz) can tomato sauce
  • kosher salt and black pepper, to taste
  • 1/2 cup chopped fresh cilantro (optional)

Directions

Prep: 1. Chop the onion, jalapeño, garlic, and tomatoes. 2. Shred carrots. 3. Rinse bulgar and beans. Make: 1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. 2. Add the onion, shredded carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 min. 3. Add the garlic and sauté for 1 minute. 4. Add 1/2 cup bulgur, 2 tablespoons chili powder, and 1 tablespoon cumin. Stir until well combined. 5. Stir in the tomatoes, tomato sauce, and beans. 6. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. 7. Season with salt and pepper to taste. Serve with a sprinkling of cilantro, if desired.

Notes

If you like spicier chili leave the seeds in the jalapeno. If you like really spicy chili you can even add an extra one.

Goes great with these recipes

Easy Healthy Corn Bread
Corn Bread
Fresh Whole Grain Bread
Whole Wheat Dinner Rolls
Mixed Green Salad with Strawberries
Kale Salad
Avocado Kale Salad
Baguette
Mixed Salad with Avocado
Simple Green Salad

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