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Vegan Bulgur Chilli

This is my smoked version of an amazing Italian dish. Carpaccio was created by Giuseppe Cipriani in Venice around 1950 and dedicated to the Venetian painter Vittore Carpaccio, I love carpaccio and have used my Kamado barbecue to create my own distinct interpretation. Hope you like it!


  • 1 tbsp olive oil
  • 1 red onion - diced
  • 1 red bell pepper - chopped
  • 1 can (400g) diced tomatoes
  • 3/4 cup quick-cooking bulgur
  • 1 tsp Mexican seasoning
  • Salt, to taste
  • Sugar, to taste
  • 1 can (400g) kidney beans - drained
  • 4 pieces dark chocolate (70% cacao)

What you'll need

  • Cutting board
  • Knife
  • Pot
  • Spatula or spoon


Heat the olive oil in a pot over medium heat. Gently cook the onion, stirring regularly, until softened. Stir in the red bell peppers, bulgur, and Mexican seasoning. Heat together for a couple of minutes.

Pour in diced tomatoes and 1 cup water; bring to a boil. Season to taste. Add the kidney beans and simmer for 6-7 minutes, until the bulgur is tender and almost all the liquid is absorbed.

Stir in chocolate pieces and enjoy!

Recipe by Trail Recipes