Bulgur Vegetarian Chili
Ingredients
- 1 medium yellow onion
- 2 cloves garlic
- 1 jalapeno (seeds removed)
- 1 TBSP olive oil
- 2 medium carrots (roughly ¼ pound) peeled
- ½ C bulgur
- 1 TBSP chili powder
- 2 tsp oregano
- 2 tsp cumin
- ½ tsp smoked paprika
- Pinch of cloves
- Salt (to taste)
- 1 28-oz can crushed tomatoes
- 2 oz bittersweet chocolate
- 2½ - 4 C vegetable broth
- 2 15-oz cans kidney beans (drained and rinsed)
Directions
- Chop the onion, garlic, and jalapeno into large chunks. Place in a food processor and pulse until everything is minced. Drain any liquid that may have formed.
- Heat a stockpot over medium heat. Add olive oil and onion mixture. Cook until onions are fragrant and transparent, 5 to 6 minutes. Meanwhile, chop the parsnip into large chunks and pulse in the food processor until the pieces are the same size as the bulgur. Transfer to the pot with the onions.
- Stir in the bulgur and spices, cooking for 1 to 2 minutes or until you can smell the spices. Add in the tomatoes, chocolate, and 2 ½ cups of the vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for 10 minutes.
- After 10 minutes, stir in the kidney beans, cover, and cook for another 10 to 15 minutes. Bulgur should be tender. Taste and adjust the salt/seasoning. Add more vegetable broth if a thinner consistency is desired.