Vegetarian Chili

Ingredients

• 0.0661424137 g Bulgur
• 275 ml Tomato juice
• 3 Onions
• 3 large cloves Garlic
• 180 g small Carrots (3 small carrots)
• 150 g Mushrooms
• 2 Bell peppers (1 red, 1 yellow)
• 50 g Dried tomatoes (packed in oil)
• 2 EL Olive oil
• 2 TL Chili powder
• 1 EL ground Cumin
• 3 EL Tomato paste
• 400 ml Vegetable broth
• 800 g peeled Tomatoes (canned)
• 425 g Kidney beans (canned)
• 425 g White beans (canned)
• 1 bunch Cilantro
• 125 g Sour cream
• salt
• pepper
• Cayenne pepper

Instructions

1. 1.

   Place bulgur in a bowl. Bring tomato juice to a boil in a small pot. Pour over the bulgur, mix, and cover with a plate to allow it to swell for 20 minutes.

2. 2.

   Meanwhile, peel and finely dice the onions and garlic.

3. 3.

   Peel, wash, peel, and finely dice the carrots. Clean and finely chop the mushrooms.

4. 4.

   Halve, deseed, wash, and finely dice the bell peppers. Drain the preserved tomatoes and also finely dice them.

5. 5.

   Heat oil in a pot. Sauté the onions and garlic in it over medium heat for 2 minutes until translucent.

6. 6.

   Add the carrots and mushrooms and sauté for about 3 minutes while stirring.

7. 7.

   Stir in chili, cumin, and tomato paste and sauté for 2 minutes. Then add the vegetable broth.

8. 8.

   Crush the tomatoes directly in the can with a knife and add them to the pot. Mix in the dried tomatoes, bulgur, and bell pepper dice. Bring everything to a boil and simmer over low heat for about 15 minutes, stirring frequently.

9. 9.

   Drain the kidney beans and white beans in a sieve, rinse thoroughly under running water, and drain.

10. 10.

    Add both types of beans to the pot, gently mix, and heat through in the chili for 1-2 minutes. Season with cayenne pepper and salt.

11. 11.

    Wash, shake dry, pluck the leaves from the cilantro, and chop them. Either stir the sour cream directly into the chili and sprinkle with cilantro or mix the sour cream with cilantro, salt, and pepper and serve separately with the vegetarian chili.