Image by Oliver Parini
Vegan Chili
Excerpted from The Vermont Farm Table Cookbook, 10th Anniversary Edition by Tracey Medeiros
Recipe by City Market, Onion River Co-op
Serves 6-8
This chili is so popular at the City Market, Onion River Co-op that it is served in the deli every day of the week. Many farms in Vermont grow dried beans, which you can easily substitute for the canned beans in this recipe; you will need 11⁄2 cups cooked kidney beans and 21⁄2 cups cooked black beans. Vary the amount of jalapeños you add to suit your taste.
1 tablespoon sunflower oil
1 medium yellow onion, diced (about 3⁄4 cup)
1 cup shredded carrots
1–2 jalapeño peppers, stemmed, seeded, and minced (about 3 tablespoons)
3 garlic cloves, minced
1⁄2 cup bulgur, rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
1 1⁄2 cups tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 1⁄2 (15-ounce) cans black beans, drained and rinsed
1 1⁄2 teaspoons kosher salt, or to taste
Vegetable stock (optional; see Note)
Organic vegan sour cream (optional)
Chopped fresh cilantro (optional)
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, chili pow- der, 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 every 10 to 15 minutes, scraping the bottom of the pot to prevent sticking, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a dollop of sour cream and a sprinkling of cilantro, if desired.
Note: Depending on the ripeness of your tomatoes, you may need to add 1 to 2 tablespoons of vegetable stock to help prevent the chili from sticking to the bottom of the pot.