Kristen's Recipes


Title:   Minnesota Winter Chili
Category:   Main Dishes - Clean (Only natural/organic ingredients), Vegetarian
From:   Scott Jurek
2 T coconut oil or olive oil
2 garlic cloves- mined
1 c finely chopped onion
8 to 10 medium mushrooms- finely chopped
1/2 c finely chopped green bell pepper
1/2 c finely chopped red bell pepper
1/2 c finely chopped carrots
1 jalapeno pepper or other hot pepper- seeded and minced - optional
1 c frozen corn kernels
1 t ground cumin
1/2 t ground coriander
2 T chili powder
2 t sea salt- plus more to taste
1/2 t black pepper
1 can (28 oz.) diced tomatoes
1 can (15 oz.) tomato puree
1 can (15 oz.) kidney beans- drained
1 can (15 oz.) black beans - drained
1 can (15 oz.) red beans - drained
2 1/2 c water
1/2 c dry bulgur wheat
Hot sauce or cayenne pepper - optional
1/4 c minced fresh cilantro- for garnich
Directions:   Add the oil to a large pot. Saute 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. Leftover chili freezes well.
Makes:   8 to 10 servings