epicurious4.4
Vegan Chili
Our best vegan chili recipe is flavored with lots of spice and both fresh tomatoes and tomato sauce—and gets extra heft from a bit of bulgur.
👥 6 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 15 min👤 Tracey Medeiros📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Heat the oil in a Dutch oven or other heavy large 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, chili powder, and cumin and stir until well combined.
shredded carrots1 cup
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 cilantro, if desired. Editor’s note: This recipe first appeared on Epicurious in January 2014. Head this way for more of our best vegan recipes →
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