Vegan Holiday Chili

INGREDIENTS:

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 1 cup shredded carrots, butternut squash

• 3 garlic cloves, minced

• 2 tablespoons chili powder

• 2 cup vegetable broth (low sodium)

• thin sliced tumeric (optional)

• 1 tablespoon ground cumin

• 1 tsp ginger puree

• 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)

• 1 1/2 cups tomato sauce

• pinch of cayenne pepper

• 1 pack of beyond meat veggie ground beef mix

• 1 (15-ounce) can kidney beans, drained and rinsed

• 1 1/2 (15-ounce) cans black beans, drained and rinsed

• 1 1/2 teaspoons pink himalyan sea salt

• 2 tablespoon of coconut aminos or tamari (gluten free soy sauce)

INSTRUCTIONS:

1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, veggie ground protein mix, 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, chili powder, and cumin and stir until well combined.

2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.