Vegetable Chili

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Servings: 3 cups Difficulty: Intermediate
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A hearty, plant-based stew packed with beans, bulgur, and garden-fresh vegetables.
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Vegetable Chili

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 3 cups Calories: 352.0

Description

This robust Vegetable Chili is a comforting, plant-based masterpiece that delivers deep, savory flavors without any meat. By combining protein-rich kidney beans with nutty bulgur wheat, this dish achieves a satisfying thickness and texture that rivals traditional meat chilies. The base of sautéed onions, garlic, celery, and carrots builds a rich flavor foundation, enhanced by warm spices like cumin, chili powder, and a hint of cayenne. Fresh vegetables such as zucchini, bell peppers, and squash add brightness and crunch, while the addition of white wine and tomato paste creates a complex, tangy sauce.

Ingredients

Directions

  1. Soak dry kidney beans in cold water to cover overnight. Drain and rinse thoroughly.
  2. Place soaked beans in a pot, cover with 3 cups of fresh water, and bring to a boil. Reduce heat and simmer until tender, about 45 minutes. Drain beans, reserving the cooking liquid.
  3. Bring 1/2 cup of water to a boil and pour over the bulgur in a bowl. Cover and let stand for 30 minutes to soften and absorb the water. Fluff with a fork.
  4. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the cubed red and white onions and sauté until tender and translucent.
  5. Add minced garlic, cubed celery, and carrots to the pan. Sauté until the vegetables are glazed and slightly softened.
  6. Stir in chili powder, ground cumin, cayenne pepper, fresh basil, and fresh oregano. Cook for 1-2 minutes until fragrant.
  7. Add the cubed yellow squash, zucchini, bell peppers, and sliced mushrooms. Cook for 4 minutes, stirring occasionally.
  8. Stir in the softened bulgur, cooked kidney beans, cubed tomatoes, and the reserved bean cooking liquid. Bring to a simmer.
  9. Reduce heat to low, cover partially, and simmer for 30 minutes, or until all vegetables are tender.
  10. In a small bowl, mix tomato paste with dry white wine until smooth. Stir this mixture into the vegetable chili.
  11. Season to taste with salt and pepper. Simmer for an additional 5 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 352.0kcal
% Daily Value *
Total Fat 22.6g35%
Saturated Fat 3.1g16%
Cholesterol 0.0mg0%
Sodium 276.7mg12%
Total Carbohydrate 30.4g11%
Dietary Fiber 9.7g39%
Sugars 9.3g
Protein 7.9g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegetable, chili, vegan, vegetarian, beans, bulgur, stew, healthy, dinner, comfort food, plant-based, spicy, home cooking, meal prep, hearty, protein, fiber-rich, seasonal, budget-friendly, winter
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