This whole-foods plant-based chili is zesty and uses zero oil. Our chili has Bulgar grain to thicken and make it more hearty.
1 – Large Onion diced
2 – Celery Stalks cut into small pieces
1-Green pepper diced
4-6 – Cloves of garlic – pressed
1-package of cremini mushrooms sliced
1 – Large Can of Organic diced tomatoes
1 – Can of kidney beans drained
¼ cup of organic veggie broth
1 Tbsp of ground cumin
1 Tbsp of ground black mustard seeds
1 tsp of organic dried oregano
1 tsp of ground chili powder (we prefer to grind our own dried chilis) – skip if you don’t like spicy
2 Tbsp of vegan Worcestershire sauce
1 Tsp of hot sauce (optional)
1 Tsp of tamari sauce
¼ cup of Bulgar grain
¼ cup of nutritional yeast
Cook onions, mushrooms, green pepper and celery in veggie stock on medium heat until cooked. Add in garlic and stir until cooked. Add in all other ingredients except the Bulgar wheat and nutritional yeast. Bring to a boil and let simmer on low for 20 minutes, stirring occasionally. Add in the Bulgar and nutritional yeast, stir, and cook for an additional ten minutes.
Serve with minced raw onions, vegan cheese or plant powered queso and fresh or pickled jalapenos.