Recipe: Stick-To-Your-Ribs Chili (meatless)

STICK-TO-YOUR-RIBS CHILI

2 teaspoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic, minced or pressed
2 ripe, medium tomatoes, peeled, seeded and coarsely chopped
1 (15 ounce) can red kidney beans, pinto beans or black beans, rinsed well and drained
1 (8 ounce) can tomato sauce
1 cup water
1/3 cup bulgur (medium ground)
2 tablespoons tomato paste
1 tablespoon sweetener of your choice
1 tablespoon chili powder
1/2 teaspoon dried oregano leaves
1/4 teaspoons ground black pepper
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice or cinnamon
Pinch of cayenne pepper, to taste
Salt to taste

Put the olive oil in a 4 1/2-quart saucepan or Dutch oven, and heat it over medium-high. Add the onion, celery and garlic. Reduce the heat to medium, and cook, stirring occasionally, for 10 to 15 minutes, until the onion is tender.

When the onion is tender, stir in the remaining ingredients except the salt, and bring the mixture to a boil. Reduce the heat to low, cover the saucepan with a lid and simmer the chili for 20 minutes, stirring occasionally.

Season the chili with salt to taste. Serve hot.

Adapted from source: Vegan Vittles by Joanne Stepaniak