Chili is absolutely perfect during the wintertime; it’s warm, hearty, and soothing for cold, bitter days. Most chili recipes have meat in them. However, as a vegetarian, I wanted to find one with just as much flavor and without any meat.
This chili is warm, hearty, and bursting with flavor! Feel free to add in a few jalapeño peppers if you like to bump up the spice 🙂 I’ll admit: I have little to zero spice tolerance, so I decided to omit those in my recipe.
Serves 6 to 8
- 1 tablespoon olive oil
- 1 diced onion, medium-sized
- 1 cup shredded carrots
- 4 garlic cloves, minced
- 1/2 cup bulgur, rinsed
- 1 tablespoon ground cumin
- 2 cups diced tomatoes (canned or fresh)
- 1.5 cups tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1.5 cans black beans, drained and rinsed
- 1.5 teaspoons sea salt
- Fresh cilantro, chopped
- Oyster crackers or saltines
Heat the oil over the stove in a large pot, as this will be the pot you make the chili in. Add the onion and carrots, and sauté for about five minutes. Add in the garlic, and sauté for another minute.
Stir in the bulgur, cumin, tomatoes, tomato sauce, and beans. Bring to a boil, and then reduce heat to a simmer. Cook until the beans are tender, about an hour. Season with salt to taste. Serve each serving in a bowl, and top with cilantro. Enjoy with oyster crackers or saltines. I love eating my chili with a glass of milk.