Home
Events
Portal
Latest images
Register
Log in
Our son Scott has moved back to Florida from Seattle.....and now he is a vegan!! So I have been challenged with a whole new group of recipes and meals to try on him! This one is really great! .... and good for you too!
Enjoy!
hugs,
peg
Vegan Chili
Epicurious | January 2014
by Tracey Medeiros
The Vermont Farm Table Cookbook
Yield: Serves 6 to 8
ingredients
1 tablespoon sunflower oil
1 medium yellow onion, diced
1 cup shredded carrots
1-2 jalapeño 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
preparation
1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
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.
Source Information
Reprinted with permission from The Vermont Farm Table Cookbook by Tracey Medeiros, copyright © 2013. Published by Countryman Press.
http://www.epicurious.com/recipes/food/views/Vegan-Chili-51216410
Epicurious.com © Condé Nast Digital, Inc. All rights reserved.
Enjoy!
hugs,
peg
Vegan Chili
Epicurious | January 2014
by Tracey Medeiros
The Vermont Farm Table Cookbook
Yield: Serves 6 to 8
ingredients
1 tablespoon sunflower oil
1 medium yellow onion, diced
1 cup shredded carrots
1-2 jalapeño 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
preparation
1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
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.
Source Information
Reprinted with permission from The Vermont Farm Table Cookbook by Tracey Medeiros, copyright © 2013. Published by Countryman Press.
http://www.epicurious.com/recipes/food/views/Vegan-Chili-51216410
Epicurious.com © Condé Nast Digital, Inc. All rights reserved.