Minnesota Winter Chili
This recipe is from Scott Jurek and Steve Friedman's book Eat and Run: My Unlikely Journey to Ultramarathon Greatness. Jurek is a vegan ultra-runner. This hearty chili is, of course, vegan.
The list of ingredients seems long, but they are mostly ordinary ingredients:
2 tablespoons olive oil;
2 garlic cloves;
1 onion; finely chopped;
8-10 medium mushrooms; Finely chopped;
1 green bell pepper; finely chopped;
1 red bell pepper; finely chopped;
1 carrot; finely chopped;
1 jalapeño pepper; seeded and minced (optional);
1 small can corn kernels;
1 teaspoon ground cumin;
1 teaspoon ground coriander;
1 tablespoon chili powder;
salt according to taste;
1/2 teaspoon black pepper;
1 can diced tomatoes;
1 can tomato puree;
1 small can Kidney beans;
1 can black beans;
1 can brown beans;
water, depending on how much liquid from the beans you're using;
100 gram dry bulgur wheat;
hot sauce or cayenne pepper; optional, see chili powder;
fresh cilantro; minced- for garnish.
Step 1:
Saute the raw vegetables, mushroom and spices in the oil over medium to medium-low heat for 10 minutes or until tender.
Step 2:
Add the remaining ingredients except the cilantro and simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20-30 minutes until the vegetables are cooked through. Season with salt and, if more spice is desired, hot sauce or cayenne pepper to taste. Serve, sprinkled with the cilantro. Leftover chili freezes well.