Vegan Chili
['1 tablespoon sunflower oil', '1 medium yellow onion, diced', '1 cup shredded carrots', '1-2 jalapeño peppers, stemmed, seeded, and minced', '3 garlic cloves, minced', '1/2 cup bulgur, rinsed', '2 tablespoons chili powder', '1 tablespoon ground cumin', '2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)', '1 1/2 cups tomato sauce', '1 (15-ounce) can kidney beans, drained and rinsed', '1 1/2 (15-ounce) cans black beans, drained and rinsed', '1 1/2 teaspoons kosher salt, or to taste', 'Chopped fresh cilantro']
1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, 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.
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