Vegan Chilli with Bulgur Wheat
Ingredients
- 1 tablespoon sunflower oil
- 1 medium yellow onion, diced
- 1 cup shredded carrots
- 1-2 jalapeño peppers, stemmed, seeded, and minced
- 3 garlic cloves, minced
- 1/2 cup bulgar wheat, rinsed
- 2 tablespoons chilli powder
- 1 tablespoon ground cumin
- 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
- 1 1/2 cups tomato sauce
- 1 can kidney beans, drained and rinsed
- 1 1/2 cans black beans, drained and rinsed
- 1 1/2 teaspoons kosher salt, or to taste
- Chopped fresh coriander
Preparation
Heat the oil in a 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, chilli powder, and cumin and stir until well combined.
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 coriander, if desired.
Notes
This is a quick and healthy option ideal for just before the new year.
All ingredients are available in store.
