The Best Vegetarian Chili

In Food, Lips + Makeup by GoldenLife

“This is my favorite chili!”All of our friends who have ever tried this chili!

We try to limit our meat consumption and Derek was even a vegetarian for a full year. Because of that, we started to get creative with our meals. Chili has always been one of our favorite meals so we tried this recipe we found in a book Derek was reading by Scott Jurek called Eat and Run. It has become one of our favorite dishes and because this recipe makes 8-10 servings, it will last us a whole week. Mmmmm! Add it to tofu dogs, scrambled eggs, on toast or by itself.
You will love this easy, delicious chili!

Scott Jurek’s Minnesota Winter Chili

2 tablespoons coconut oil or olive oil
2 garlic cloves, minced
1 cup finely chopped onion
8–10 medium mushrooms, finely chopped
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped carrots
1 jalapeño pepper or other hot pepper, seeded and minced (optional)
1 cup frozen corn kernels
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons chili powder, or to taste
2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper
1 28-ounce can diced tomatoes
1 15-ounce can tomato purée
1 15-ounce can kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can red beans, drained
2 1/2 cups water
1/2 cup dry bulgur wheat
Hot sauce or cayenne pepper (optional)
1/4 cup minced fresh cilantro, for garnish
Tofutti sour cream, for garnish (optional)

Add the oil to a large pot. Sauté the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few tablespoons of water if the veggies begin sticking to the pot.

Add the remaining ingredients except the cilantro and simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20 to 30 minutes until the veggies are cooked through.

Season with salt and, if more spice is desired, hot sauce or cayenne pepper to taste. Serve with the cilantro.

Not the most photogenic chili, but definitely the most delicious.

Let us know in the comments if you make this!