Three-Bean Chili with Bulgur (Vegan)

Ingredients

• 120 gdry bulgur
• 355 gcanned red kidney beans, drained and rinsed
• 345 gcanned black beans, low sodium, drained and rinsed
• 360 gcanned white beans, low sodium, drained and rinsed
• 2medium onions
• 2red bell peppers
• 4cloves garlic
• 1can (796 ml) diced tomatoes
• 1¾ tbspchili powder
• 2¾ tspground cumin
• 1¾ tspsmoked paprika
• 2¾ tspunsweetened cocoa powder
• 3 tspcanola or avocado oil
• ¾ tspsalt

Method

1. Dice the onions and peppers and mince the garlic. Drain and rinse all the beans.

2. Heat the oil in a large heavy pot over medium heat and cook the onions and peppers until soft, about 6 minutes. Add the garlic, chili powder, cumin and smoked paprika and stir for 1 minute.

   7 min timer

3. Add the diced tomatoes, beans, bulgur, cocoa powder, salt and 500 ml (2 cups) of water and stir well.

4. Bring to a boil over high heat, then lower to low and simmer partly covered for 25 minutes, stirring every 5 minutes as bulgur sinks and can stick, until thick and the bulgur is tender.

   25 min timer

5. Taste and adjust the salt. Serve with your favourite toppings; it tastes even better the next day.

Storing and reheating

Keeps 5 days or 4 months frozen.