Vegan Chilli

Ingredients for Vegan Chilli

• 1 tablespoon sunflower oil

• 1 medium yellow onion, diced

• 130g shredded carrots

• 1-2 jalapeño peppers, stemmed, seeded, and minced

• 3 garlic cloves, minced

• 80g bulgur, rinsed

• 2 tablespoons chilli powder

• 1 tablespoon ground cumin

• 475ml diced fresh tomatoes (about 2 medium or 6 plum tomatoes)

• 350ml tomato sauce

• 1 (425g) can kidney beans, drained and rinsed

• 1 1/2 (425g) cans black beans, drained and rinsed

• 1 1/2 teaspoons kosher salt, or to taste

• Chopped fresh coriander

How to make Vegan Chilli

1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chilli powder, and cumin and stir until well combined.

2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of coriander, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.