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Minnesota Winter Chili

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 jalapeno pepper or hot pepper seeded or minced (optional)
1 cup frozen corn kernels
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons chili powder
2 teaspoons sea salt
½ teaspoon black powder
1x 28-ounce can diced tomatoes
1 x15-ounce can tomatoes puree
1x 15-ounce can kidney beans drained
1x 15-ounce can black beans drained
1 x 15-ounce can red beans drained
2 ½ cups water
½ cup dry bulgur wheat
Hot sauce or cayenne pepper (optional)
¼ cup minced fresh cilantro (coriander)

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 for an additional 20-30 minutes until the veggies are cooked through. Season with salt and, if more spice is desired, add hot sauce or cayenne pepper for taste. Serve, sprinkled with cilantro.

You can get coconut oil from Leaders, it is a lot cheaper then Waitrose, I blitz most of the vegetables in a food processor but I do the peppers by hand a they go a bit mushy . I bag up when cool into lunch size portions and freeze, and also keep some in fridge for about four days . you can add chicken, beef if you fancy a bit more bite, but it is a delicious chili on its own.