INGREDIENTS
2 medium yellow onion, diced
2 cups shredded carrots
2-4 jalapeño peppers, stemmed, seeded, and minced
6 garlic cloves, minced
1 cup bulgur (or brown rice) Cooked
4 Tbsp. chili powder
2 Tbsp. ground cumin
4 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
3 cups tomato sauce
2 (15-ounce) cans kidney beans, drained and rinsed
3 (15-ounce) cans black beans, drained and rinsed
1 tbsp. kosher salt, or to taste
Chopped fresh cilantro and avocado, optional
DESCRIPTION
VERY TASTY PLANT BASED CHILI!!
DIRECTIONS
Step 1
Heat a heavy large pot over medium-high heat. Sauté with water adding 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 (brown rice), chili powder, and cumin and stir until well combined.
Step 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.