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Vegan Chili

From Statesboro Market2Go

<p>This vegan recipe is full of fresh local vegetables and is perfect for cold weather. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 6-8

1 tablespoon Sunflower oil
1 Medium sized onion (diced)
1 cup Shredded carrot
1 or 2 Jalapeno peppers (stemmed, seeded, and minced)
3 Garlic cloves (minced)
1/2 cup Bulgur wheat
2 tablespoons Chili powder
1 tablespoon Ground cumin
2 cups Fresh tomatoes (diced)
1 1/2 cups Tomato sauce
1 15 ounce can Kidney beans (drained and rinsed)
1 1/2 15 ounce can Black beans (drained and rinsed)
1 1/2 teaspoons Salt
Fresh cilantro (chopped) for serving (optional)

Step by Step Instructions
  1. Heat the oil in a Dutch oven over medium high heat. Add the onion, carrot, and jalapeno and saute them for about 5 minutes. Add the garlic and saute it for 1 minute more. Add the bulgur wheat, chili powder, and cumin, and stir the mixture together.
  2. Stir in the tomatoes, tomato sauce, and both beans. Bring the chili to a boil, then reduce the heat, cover, and simmer for about 1 hour. Stir occasionally.
  3. Season with salt and serve with cilantro if desired.