Vegan Chili

• 1 tablespoon sunflower oil
• 1 medium yellow onion, diced
• 1 cup shredded carrots
• 1-2 jalapeno peppers, stemmed, seeded, and minced
• 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
• Chopped fresh cilantro

1. 1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeno and saute, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and saute for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
2. 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.

sunflower oil, yellow onion, carrots, peppers, garlic, chili powder, ground cumin, fresh tomatoes, tomato sauce, kidney beans, black beans, kosher salt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/vegan-chili-51216410 (may not work)