Tuesday, October 23, 2012

Minnesota Winter Chili

2 T coconut oil
2 cloves garlic, minced
1 c. finely chopped onion
8-10 medium mushrooms, finely chopped
1/2 c. finely chopped greed bell pepper
1/2 c. finely chopped red bell pepper
1/2 c. finely chopped carrots
1 jalapeno peper (seeded and minced)
1 c. corn
1 tsp. cumin
1/2 tsp. ground coriander
2 T chili powder
2 tsp. sea salt (more to taste)
1/2 tsp. black pepper
28 oz. diced tomatoes
15 oz tomato puree
15 oz. kidney beans (rinsed & drained)
15 oz. black beans (rinsed & drained)
15 oz. red beans (rinsed & drained)
2 1/2 c. water
1/2 c. bulgur wheat
Hot sauce or cayenne (optional)
1/4 c. minced fresh cilantro, for garnish
saute vegetables and spices in oil in a large pot for 10 min. or until tender (add a little water if veggies stick to pan).
Stir in remaining ingredients except cilantro.
Simmer, covered, over medium-low for 30 min. Stir and cook an additional 20-30 min, until veggies are cooked through.
Season with salt to taste.
Makes 8-10 servings (leftovers freeze well)
from Eat & Run by Scott Jurek


  1. I made it with leftover cooked wheat berries instead of the bulgur wheat, decreased the chili powder (lots of kids!), and without the mushrooms and jalapeno (didn't have any), and it was so good!

  2. I also omitted the mushrooms and jalapeno. I reduced the chili powder to 1 tsp. and replaced bulgur wheat with wheat berries. This was AMAZING! Husband and kids loved it!!!

  3. I used about 1 1/2 T chili powder, it was still pretty hot :) but we all ate it

  4. tried the chili with barley instead of wheat (great!), included the mushrooms and more green pepper instead of red, 2 tsp chili powder instead of 2T - still a hit!