Minnesota Winter Chili
Ryan and his family made a big pot of this chili this weekend and since finding the recipe, it’s the ONLY chili they eat now. This recipe comes from Scott Jurek’s book, Eat and Run! If you try this recipe, let us know how you like it!
2 tablespoons coconut oil or olive oil
2 garlic cloves, minced
1 cup finely chopped onion
8–10 medium mushrooms, finely chopped
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped carrots
1 jalapeño pepper or other hot pepper, seeded and minced (optional)
1 cup frozen corn kernels
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons chili powder, or to taste
2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper
1 28-ounce can diced tomatoes
1 15-ounce can tomato purée
1 15-ounce can kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can red beans, drained
2 1/2 cups water
1/2 cup dry bulgur wheat
Hot sauce or cayenne pepper (optional)
1/4 cup minced fresh cilantro, for garnish
Tofutti sour cream, for garnish (optional)
Add the oil to a large pot. Sauté the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few tablespoons 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 to 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 sprinked with the cilantro.
Tip: Leftover chili freezes well.
“Minnesota Winter Chili” from EAT & RUN: My Unlikely Journey to Ultramarathon Greatness by Scott Jurek with Steve Friedman. Copyright © 2012 by Scott Jurek. All rights reserved.
All figures are per serving (assumes eight servings without sour cream).
Fat: 5 g
Carbs: 51 g
Fiber: 16 g
Protein: 14 g
Sodium: 1,324 mg