The kids asked for wraps today and since I am on a fast for 50 days I decided to make a vegan chili.
**In my culture/religion we are fasting for 50 days before Easter (Lent). It basically means we’re vegan with the exception of fish and bread.**
The vegan chili turned out really good! Hot, flavourful and filling! Perfect with whole wheat wraps, rice or just with a salad topped with fresh tomatoes..yummm
1 can Kidney Beans rinsed & drained
1 can Canelli Beans rinsed & drained
1 can Corn rinsed & drained
1 Red Bell Pepper chopped
2 Onions chopped
1 Carrott grated
1/5 cup Bulgur (Couscous)
1/5 tbs Garlic minced
1/5 tbs Cumin Powder
1/5 tbs Chili Powder
1/5 tbs Black Pepper
1/5 tbs Sambal Oelek
1 jar (750ml) Tomato Sauce (not paste!)
1 cup Water
1 tbs Sesame Oil (twice!)
Grab a skillet and a wok. I like using a wok because so much can fit in.
In the hot skillet put one tablespoon of Sesame Oil, add all the beans and corn and bake them until the beans start cracking open. This saves cooking time.
In the hot wok add the other tablespoon of Sesame Oil, add the onions, red bell peppers, carrots. Stir until the onions are glazed, about 5 minutes. Add the bulgur and garlic and stir it for another 2 minutes, then add the rest of the ingredients, stir well and put a lid on it. Lower the heat and let it simmer for about 10 minutes, stir every once in a while until the bulgur is cooked well.
If the chili seems too dry just add a little water. You can use any type of oil, add other seasoning, or vegetables, whatever you like. Enjoy!