3 bean chili (vegan)

this chili is no joke, i tell you! lou was amazed, even saying “it tastes like there’s meat in it”! i don’t know if it tastes meaty, but the texture is definitely similar to a meat based chili and the flavors are so great. it’s the perfect cold weather dinner, and this recipe makes a batch large enough to share with neighbors and friends (they will love you for sharing)!

the what:

2 tablespoons evoo

1 1/2 onion, chopped (save 1/2 for garnish)

2 carrots, peeled and thinly sliced

3 large jalapeno peppers, seeded/chopped (keep some seeds for heat if you like spicy chili!)

1 red bell pepper, chopped

1 28 ox can chopped tomatoes

2 15 ox cans navy beans, drained & rinsed

1 15 oz can black beans, drained & rinsed

1 15 oz can kidney beans, , drained & rinsed

1 cup bulgur

2 tablespoons white wine vinegar

5 garlic cloves, minced

3-4 tablespoons chili powder

1 tablespoon ground cumin

1 1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

sea salt

the how:

-heat olive oil in large pot over medium high heat

-add carrots, onion, red bell pepper, and jalapenos and sauté until the carrots and onion are almost soft

-add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic and spices and bring to a boil. add salt to taste (i played around with the seasonings a bit, adding more to get a little richer flavor..so season lightly until it suits your tastes!)

-reduce heat to medium high and cook uncovered until the bulgur is soft and the chili is nice and thick (stir often!  i stayed close by during this, and still managed to burn a little on the bottom of the pot)

-serve in small bowls, this dish is heartier than it looks! 

-sprinkle chopped onion as garnish (or whatever you fancy on your chili)

-enjoy! and if you know of a good cornbread recipe to go with this, i’d love to hear!

*adapted from this recipe