Minnesota Winter Chili

Chili has always been one of those foods that I'm just "okay" with. I like it, I'm just not crazy about it. That is, until we discovered THIS chili! Filled with 10 different vegetables and a blend of three beans, it's a fiber and protein powerhouse. It's also perfectly delicious without the traditional sour cream and cheese toppings (which to me is even more impressive than it's incredible health factor)! 
We like to pair it with some sweet homemade cornbread, then either freeze the leftovers or use them to top a baked potato for another amazing meal!



















Minnesota Winter Chili
From Eat & Run

Makes 8-10 servings

2 Tbsp coconut or olive oil
2 garlic cloves, minced
1 cup finely chopped onion
8-10 medium mushrooms, finely chopped
½ cup finely chopped green bell pepper
½ cup finely chopped red bell pepper
½ cup finely chopped carrots
1 jalapeno pepper, seeded and minced (optional)
1 cup frozen corn kernels
1 tsp ground cumin
½ tsp ground coriander
2 Tbsp chili powder
2 tsp sea salt, plus more to taste
½ tsp black pepper
1 28-oz can diced tomatoes
1 15 oz can tomato puree
1 15 oz can kidney beans, drained
1 15 oz can black beans, drained
1 15 oz can red beans, drained
2 ½ cups water
½ cup dry bulgur wheat
¼ cup minced fresh cilantro, for garnish 

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 Tbsp 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 20-30 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.