Bulgur chili

Spicy, hearty and delicious

Cooking time: 40mins difficulty: easy serves: 4

INGREDIENTS:

1 onion, diced

2 cloves garlic, minced

1 jalapeno, minced (seeds removed if desired)

1 medium parsnip, minced

1/2 cup bulgur

½  tbsp of chili powder

2 tsp  of oregano

2 tsp of cumin

½ tsp of smoked paprika

2 tbsp of cacao powder

1 can of kidney beans

3 cups of vegetable broth

400ml tin of chopped tomatoes

Salt and pepper to taste

Optional toppings:

Coriander or parsley

Fresh red onion

Chili

INSTRUCTIONS:

1. Heat a large pot over medium heat. Once hot, add a little bit of oil (or a splash of water if avoiding oil), onion, garlic and the jalapeño. Cook for 5 minutes or until the onion is transparent.

2. Then add the parsnip, the bulgur and spices and cook until fragrant. Add the tomatoes, the vegetable broth and stir to combine. Bring it to a boil and reduce to simmer.

3. Add the cacao powder and cook for 15 minutes. Then, add the kidney beans and cook until the bulgur is tender.

4. Taste and adjust the seasoning and enjoy!

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