Minnesota Winter Chili

Notes

Makes 6 servings

Ingredients

  • 2 tablespoons coconut oil or olive oil
  • 4 garlic cloves, minced
  • ½ chopped onion
  • 8–10 medium mushrooms, finely chopped
  • ½ chopped green bell pepper
  • ½ chopped red bell pepper
  • 1 grated carrot
  • 1 jalapeño pepper or other hot pepper, chopped
  • 1 cup frozen corn
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 tablespoons paprika
  • 2 tablespoons sugar
  • 2 teaspoons sea salt, or to taste
  • ½ teaspoon black pepper
  • 1 tin chopped tomatoes
  • 1 packet of passata
  • 1 tin kidney beans, drained
  • 1 tin black beans, drained
  • 1 tin aduki beans, drained
  • 2 ½ cups water
  • ½ cup dry bulgur wheat
  • Hot sauce or cayenne pepper (optional)
  • ¼ cup minced fresh cilantro, for garnish

Directions

Add the oil to a large pot. Sauté the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few tablespoons of water if the veggies begin sticking to the pot.

Add the remaining ingredients except the cilantro and simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20 to 30 minutes until the veggies are cooked through.

Season with salt and, if more spice is desired, hot sauce or cayenne pepper to taste. Serve sprinkled with the cilantro.