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Vegan Chili

Tracey Medeiros
  • minutes
  • Serves 6 to 8

INGREDIENTS

1 1/2 15 ounce cans

Black beans

1 cup

Carrots

1

Cilantro, fresh

3

Garlic cloves

1

Jalapeno peppers

1 15 ounce can

Kidney beans

2 cups

Tomatoes, fresh

1

Yellow onion, medium

1 1/2 cups

Tomato sauce

1/2 cup

Bulgur

2 tbsp

Chili powder

1 1/2 tsp

Kosher salt

1 tbsp

Sunflower oil

1 tbsp

Cumin, ground