• Ingredients: 27
  • Serves: 6

Vegan chili with sunflower oil, medium yellow onion, diced, shredded carrots, 1-2 jalapeño peppers, stemmed, seeded, and minced, garlic cloves, minced, bulgur, rinsed, chili powder, ground cumin, diced fresh tomatoes, tomato sauce, can kidney beans, drained and rinsed, 1/2 cans black beans, drained and rinsed, kosher salt, or to taste, chopped fresh cilantro.


Lemon Crème:

Oat Crumble:

  • 2 tbsps. coconut oil
  • 1/4 tsp. vanilla extract
  • 1/4 cup natural cane sugar
  • 1/4 tsp. sea salt
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup chopped raw almonds
  • 1 tbsp. fresh thyme leaves


  1. Step 1 1. Heat the oil in a Dutch oven or 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.

    For this step you will need

  2. Step 2 Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.

    For this step you will need

  3. Step 3 2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.

    For this step you will need

  4. Step 4 Season with salt to taste. Serve with a sprinkling of cilantro, if desired.

Nutrition information

Calories 495 Carbohydrates 89 g (30%)
Fat 5 g (7%) Protein 30 g (60%)
Saturated Fat 1 g (3%) Sodium 985 mg (41%)
Polyunsaturated Fat 2 g Fiber 33 g (132%)
Monounsaturated Fat 1 g Cholesterol 0