Servings: 4

1 tablespoon oil (Sunflower works best, though vegetable will work too) 1 tablespoon oil (Sunflower works best, though vegetable will work too)
½ medium yellow onion, diced ½ medium yellow onion, diced
1 cup shredded carrots 1 cup shredded carrots
2 jalapeño peppers, stemmed, seeded, and minced 2 jalapeño peppers, stemmed, seeded, and minced
3 garlic cloves, minced 3 garlic cloves, minced
½ cup bulgur, rinsed ½ cup bulgur, rinsed
3 tablespoons chili powder 3 tablespoons chili powder
2 tablespoon ground cumin 2 tablespoon ground cumin
2 cups diced fresh tomatoes (about 2 medium tomatoes or 1 can) 2 cups diced fresh tomatoes (about 2 medium tomatoes or 1 can)
1½ cups tomato sauce 1½ cups tomato sauce
2 cups kidney beans (or 1 15oz can, drained and rinsed) 2 cups kidney beans (or 1 15oz can, drained and rinsed)
2 cups black beans (or 1 15oz can, drained and rinsed) 2 cups black beans (or 1 15oz can, drained and rinsed)
1½ teaspoons salt, or to taste (Kosher or Sea Salt works best) 1½ teaspoons salt, or to taste (Kosher or Sea Salt works best)
Chopped fresh cilantro and/or grated cheese optional (Leave cheese out to make it vegan) Chopped fresh cilantro and/or grated cheese optional (Leave cheese out to make it vegan)

In a slow cooker on high (or low, if you’re willing to wait longer), stir in the tomatoes, tomato sauce, and beans. Stir in 1 tbsp chili powder and cumin each. Let it heat for a bit, stirring occasionally.
Heat the oil in a large sauce pan over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, and remaining chili powder, and cumin. Stir until well combined.
Add vegetable mixture from stove to slow cooker. Mix thoroughly. Cover and let cook for about an hour (two on low). Season with salt to taste. Serve with a sprinkling of cilantro, or cheese if desired.

If you let cook for too long and the chili burns, it’s easily salvageable. Add some water, and re-mix the chili. I actually recommend trying it on purpose as the burnt tomato sauce can add some unique flavors.  If you let cook for too long and the chili burns, it’s easily salvageable. Add some water, and re-mix the chili. I actually recommend trying it on purpose as the burnt tomato sauce can add some unique flavors.