People think that going vegan means fewer options for cooking delicious recipes. That’s completely not true because you will only be making slight changes in the ingredients. This vegan chili recipe is so tasty you can also serve it at the parties you host.
The ingredient list is made of 3 minced garlic cloves, 1 medium yellow onion, 1/2 cup bulgur, 1 tablespoon ground cumin, 1 tablespoon sunflower oil, 1 cup shredded carrots, 2 cups diced fresh tomatoes, 2 tablespoons chili powder, 15-oz can kidney beans, 15-oz can black beans, 1-2 jalapeno peppers, chopped fresh cilantro, 1 1/2 cups tomato sauce, 1 1/2 teaspoon kosher salt. Before you start, dice the onion and the jalapeno peppers. Also drain and rinse the beans.
Get a pot and turn the oven on medium-high heat. Pour the oil in and cook the jalapeno, carrots, onion for 5 minutes. Mix all the time and include the garlic. Cook for an extra minute, then pour in the cumin, bulgur, and chili powder.
Stir again, before adding the beans, tomatoes and tomato sauce. When the vegan chili starts boiling you can lower the heat. Cover the pot and let it cook for an hour. Season with salt and serve it hot. Sprinkle some cilantro on top and you get the most delicious chili.