I’ll start by saying that this is not ideally something that you would cook up like I did on a weeknight after work. It’s best done on the weekend, in big batches, and reheated throughout the week for a super delicious, hearty, vegan chili. I say this because the cooking time is a little long, and the longer it cooks, the better it tastes. So squeeze it into your weekend plans instead, k?
The second thing I must tell you about this chili is that it is most definitely the best vegan chili I’ve had. My husband was skeptical, kind of bored of the idea of beans, but the addition of bulgur gives the chili a fabulous texture. This recipe was created because we all needed a little bit of warming. With temperatures close to -35ºC in Montreal, we needed some heat! And heat we got! My son is used to spicy food, so he enjoyed this, but you can always use less jalapeño to satisfy the whole family if they’re not used to the heat.
Spicy Bulgur Chili Recipe
Makes 12 servings
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- 2 cups shredded carrot
- 2 jalapeño peppers, seeded and minced
- 10 fresh plum tomatoes, diced
- 2 cups tomato sauce
- 2 15-ounce cans black beans, rinsed, drained
- 2 15-ounce cans kidney beans, rinsed, drained
- 1 cup bulgur
- 5 garlic cloves, minced
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 teaspoon ground cinnamon
- kosher salt and freshly ground pepper to taste
- chopped fresh cilantro for garnish
- Heat the oil in a 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 another minute.
- Add the bulgur, chili powder, and cumin and stir until well combined.
- 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. If you find it too thick, add a splash of water.
- Season with salt and pepper to taste. Serve with a sprinkling of cilantro.