By Frontier Co-op
•
31 Oct, 2020
Whip up a batch of this hearty, smoky and satisfying chili for your vegan friends, and offer some traditional toppings—shredded vegan cheese, non-dairy yogurt and minced green onions complement this dish brilliantly! 2 tsp chipotle chili powder 1 tsp cumin powder 1 tsp oregano leaf 1 tsp chili powder ½ tsp sea salt ¼ tsp black pepper 1 tsp olive oil 1 small red onion, minced ½ poblano pepper, seeds removed and minced 2 garlic cloves, minced ½ lb sweet potatoes, cut into ¼ inch cubes 1 cup canned black beans, rinsed and drained 2 cups tomatoes, crushed or diced ½ cup whole wheat bulgur, uncooked 3 ¼ cups vegetable broth 1 Tbl cilantro leaves, minced 2 tsp lime juice In a stockpot over medium heat, heat olive oil. Add minced onion and poblano pepper. Cook 6 to 8 minutes, until onions are tender. Stir in garlic and cook for 1 minute more. Add sweet potatoes, black beans, tomatoes, bulgur, vegetable broth, cilantro and lime juice. Stir until well combined. Add spices. Stir and bring to a boil, then reduce to a simmer and cook 25 to 30 minutes, until flavors have developed and bulgur is tender. Taste and add additional spices if desired. Garnish with lime wedges and cilantro. Serve hot. For a milder chili, trade the poblano for green pepper and reduce the chipotle powder to 1 teaspoon. If a less thick chili is desired, add additional water.