Bulgur Vegetarian Chili

Ingredients

• 1 medium yellow onion
• 2 cloves garlic
• 1 jalapeno (seeds removed)
• 1 tablespoon olive oil
• 2 medium carrots (roughly .25 pound) peeled
• 1/2 cup bulgur
• 1 tablespoon chili powder
• 2 teaspoon oregano
• 2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Pinch of cloves
• salt, to taste
• 1 can (28 oz) crushed tomatoes
• 2 ounce bittersweet chocolate
• 2 1/2-4 cup vegetable broth
• 2 can (15 oz) kidney beans, drained and rinsed

Directions

1. 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.
2. 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.
3. 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.
4. 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.