Ingredients
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3 tablespoons canola oil
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2 large sweet onions, finely chopped
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2 celery stalks chopped
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1 tablespoon ground cumin
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1/4 cup toasted homemade chili powder (recipe follows)
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3 tablespoons tomato paste
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1/2 head of garlic, peeled and minced
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1 828 milliliter can diced tomatoes
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1 can black beans, drained and rinsed
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1 can pinto beans, drained
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6 cups of vegetable stock or water
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3 tablespoons soy sauce
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2 tablespoons maple syrup
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1/4 cup medium coarse bulgur wheat
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2 cups of vegan ground meat OR 2 cups crumbled firm tofu OR 1 cup ground walnuts and 2 cups ground mushrooms
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1/2 cup cilantro, roughly chopped – plus more as garnish
Chili powder recipe:
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1/8 cup sweet paprika
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1/2 teaspoon smoked paprika
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1-1/2 teaspoons garlic powder
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1/2 teaspoon cayenne pepper
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1-1/2 teaspoons onion powder
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1 teaspoon dried oregano
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1 teaspoon ground cumin
Directions
- Make the vegan ground meat and transfer to a bowl and set aside.
- Next make the Vegan Chili: Heat canola oil in a heavy bottom pan over medium-high heat. Add in onion, celery, and selected chilies. Cook, stirring frequently, until onions begin to brown, seven to nine minutes.
- Reduce heat to medium and stir in cumin, chili powder, tomato paste, and garlic. Cook, stirring constantly, until fragrant, for about one minute.
- Add in diced tomatoes, black beans, pinto beans, vegetable stock, soy sauce, bulgur, and the vegan meat or tofu mixture.
- Put the lid on, bring the mixture to a boil, and then let it simmer until it thickens to your liking, approximately 40 minutes. The longer it simmers the thicker it will become.
- Stir in the cilantro right before serving.
- Ladle into bowls and top it off with the garnishes.
Chili powder:
- Combine all ingredients in a bowl. Stir.
