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    You are in: Home / Recipes / Vegan Chili Recipe
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    Vegan Chili

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    15 mins

    1 hr 5 mins

    Zeldaz's Note:

    Adapted from a recipe by Tracy Madeiros in "The Vermont Farm Table Cookbook", 2013. The original recipe called for 1-2 jalapenos, seeded and minced, but we always have roasted green chiles in the freezer. We also make our own chili powder, so the heat may depend upon which one you use. I thought it might be too hot with all that chile powder, but beans and bulghur can take a lot of flavor because they are relatively bland. The bulghur absorbs a lot of liquid, so add more liquid (water or stock or broth) as needed to maintain the right thickness and texture.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large heavy pot over medium-high heat. Add the onion, carrots, and green chiles and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulghur, 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 chopped cilantro, if desired.

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    Nutritional Facts for Vegan Chili

    Serving Size: 1 (256 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 280.9
     
    Calories from Fat 37
    13%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 1179.8 mg
    49%
    Total Carbohydrate 50.1 g
    16%
    Dietary Fiber 16.3 g
    65%
    Sugars 8.2 g
    32%
    Protein 14.5 g
    29%

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