A Big ol’ pot of Vegan Chili
C’mon there are plenty of vegan things can still be totally delicious!!! This is one of them!! The bulgur in this recipes adds a little of the consistency that people might be looking for in chili (instead if ground beef). It’s totally optional though and the chili tastes great without it too (just omit the extra water too).
2 tablespoons olive oil
3 garlic cloves, minced
1 cup finely chopped onion
10 mushrooms, sliced
1 cup finely chopped red bell pepper
2 large carrots, finely chopped
1 cup frozen corn kernels
2 teaspoon ground cumin
½ teaspoon red pepper flakes
2 tablespoons chili powder
1 tablespoon salt
1 teaspoon black pepper
1 28-ounce can crushed tomatoes
1 15-ounce can diced tomatoes
1 15-ounce can kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can white beans, drained
2 cups water
½ cup dry bulgur wheat
Hot sauce or cayenne pepper to spice it up
Add the oil to a large pot.
Sauté the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender.
Add the remaining ingredients and simmer over medium-low heat, uncovered, for 30 minutes or until the veggies and bulgur are cooked through.