Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

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Vegan Chili

This vegan recipe is full of fresh local vegetables and is perfect for cold weather. Please consider leaving a picture or comment if you decide to try this recipe!

Source: www.epicurious.com (Entered by Ariana Giddens)
Serves: 6-8

1 tablespoon Sunflower oil
1 Medium sized onion (diced)
1 cup Shredded carrot
1 or 2 Jalapeno peppers (stemmed, seeded, and minced)      View Available Products
3 Garlic cloves (minced)      View Available Products
1/2 cup Bulgur wheat
2 tablespoons Chili powder
1 tablespoon Ground cumin
2 cups Fresh tomatoes (diced)      View Available Products
1 1/2 cups Tomato sauce
1 15 ounce can Kidney beans (drained and rinsed)
1 1/2 15 ounce can Black beans (drained and rinsed)
1 1/2 teaspoons Salt
Fresh cilantro (chopped) for serving (optional)      View Available Products

Step by Step Instructions
  1. Heat the oil in a Dutch oven over medium high heat. Add the onion, carrot, and jalapeno and saute them for about 5 minutes. Add the garlic and saute it for 1 minute more. Add the bulgur wheat, chili powder, and cumin, and stir the mixture together.
  2. Stir in the tomatoes, tomato sauce, and both beans. Bring the chili to a boil, then reduce the heat, cover, and simmer for about 1 hour. Stir occasionally.
  3. Season with salt and serve with cilantro if desired.


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