Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Minnesota Winter Chili The night I tasted this chili is the night I decided I could be a happy, athletic vegetarian. One mouthful made me realize that vegetarian food could taste just as good, and have just as hearty a texture, as meat-based foods. The bulgur wheat is a source of complex carbohydrates, and combined with the other ingredients, it makes a complete protein. There’s nothing like it after exercise, especially on a cold winter night. 2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8–10 medium mushrooms, finely chopped ½ cup finely chopped green bell pepper ½ cup finely chopped red bell pepper ½ cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin ½ teaspoon ground coriander 2 tablespoons chili powder 2 teaspoons sea salt, plus more to taste ½ teaspoon black pepper 1 28-ounce can diced tomatoes 1 15-ounce can tomato puree 1 15-ounce can kidney beans, drained 1 15-ounce can black beans, drained 1 15-ounce can red beans, drained 2½ cups water ½ cup dry bulgur wheat Hot sauce or cayenne pepper (optional) ¼ cup minced fresh cilantro, for garnish 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 vegg...