My vegan daughter discovered she liked vegan chili while eating at the A.Y.C.E. buffet in Vegas – and she asked me to make her some at home. I went with this recipe because it had fairly good reviews and it seemed easy and flexible enough to make. I did make a couple of changes from the original, but my daughter loved the results and has kept bugging me to make it again.
- 1 Tbsp. oil
- 1 yellow onion, chopped
- 1 large carrot, shredded
- 3 garlic cloves, minced
- 1/2 cup rice or bulgur, rinsed
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz tomato puree
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 1/2 tsp kosher salt.
Heat oil in a large cooking pot over medium-high heat. Add the onions and carrots and sauté, stirring often, until the onion is translucent, about 5 minutes. Add the garlic and sauté for another minute. Stir in the rice or bulgur, chili powder and ground cumin.
Add the tomatoes and beans and stir well. Bring to a boil, then reduce the heat to low, cover and simmer, stirring occasionally for about an hour, or until the beans are tender. Season and serve.