Recipe: Spicy Four-Bean Vegan Chili

YIELD: 6 servings

Vegans and carnivores alike will enjoy this hearty, flavorful chili.

INGREDIENTS

  • 1 onion, chopped
  • 2 carrots, scrubbed, unpeeled, thinly sliced
  • 1 red bell pepper, seeded, chopped
  • 3 large jalapeño chilies, seeded, minced
  • 1 28-oz can crushed tomatoes, with puree
  • 2 large tomatoes, chunked
  • 3 cups water or low-sodium vegetable broth
  • 1 15-oz can black beans
  • 1 15-oz can kidney beans
  • 1 15-oz can cannellini beans
  • 1 15-oz can garbanzo beans
  • ½ cup bulgur wheat
  • 5 Tbsp white wine vinegar
  • 5 garlic cloves, minced
  • 2 Tbsp chili powder
  • 1-½ tsp ground cumin
  • 1-½ tsp ground coriander
  • ½ tsp ground cinnamon

PREPARATION

Rinse and drain all beans and set aside. Heat 2 tablespoons of water or vegetable broth in heavy, large pot over medium-high heat. Add onion, carrots, red bell pepper and jalapeños. Sauté until onion and carrots are almost tender, about 8 minutes. Keep the vegetables moving, especially at first; soon the onions will emit liquid and allow oil-free steam frying.

Add tomatoes, 3 cups water or broth, beans, bulgur, white wine vinegar, garlic and spices. Bring to a boil. Reduce heat to medium-high and cook, uncovered, stirring often, about 20 minutes, until bulgur is tender and mixture thickens. Refrigerate or freeze leftovers.


Recipe submitted by Phil Wexler, Wellness Coach Phil. June 2012


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