chunky vegan chili

here it is. my favorite chili. yes, buying the bulgur is worth it. recipe from epicurious with a bit of changes. make this recipe with some homemade mac-n-cheese-with-broccoli !

ingredients:

1 tablespoon olive oil
1 medium onion diced
1 cup shredded carrots
jalapeno minced (optional)
3 garlic cloves
1/2 cup bulgur
2 tablespoons chili powder
1 tablespoon cumin
2 cup diced fresh tomatoes
1 1/2 cups tomato sauce
1 can kidney beans
2 cans black beans
salt and pepper to taste
few pinches of cayenne (optional, to your liking)
pinch of thyme
1 1/2 cups water
parsley chopped as garnish

how to:

1. Heat the oil in a large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, add the spices (chili powder, cumin, cayenne, thyme) and stir until well combined.

2. Stir in the tomatoes, tomato sauce, and beans. Add in the water and bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of parsley, if desired.