This hearty vegetarian chili delivers deep, savory flavors with a satisfying texture thanks to the combination of kidney beans and bulgur wheat. The base of onions, garlic, celery, and carrots provides a robust aromatic foundation, while a blend of ground chiles, cumin, and Mexican oregano adds warmth and complexity. The bulgur absorbs the tomato-based broth, thickening the chili naturally while adding a pleasant chew. It is a comforting, nourishing dish perfect for cold evenings or meal prepping. Serve with crusty bread or cornbread for a complete family dinner that is both filling and flavorful.
Vegetarian Chili
Description
This hearty vegetarian chili delivers deep, savory flavors with a satisfying texture thanks to the combination of kidney beans and bulgur wheat. The base of onions, garlic, celery, and carrots provides a robust aromatic foundation, while a blend of ground chiles, cumin, and Mexican oregano adds warmth and complexity. The bulgur absorbs the tomato-based broth, thickening the chili naturally while adding a pleasant chew. It is a comforting, nourishing dish perfect for cold evenings or meal prepping.Ingredients
Directions
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Transfer the soaked kidney beans and their soaking liquid to a large heavy saucepan.
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Add 1 teaspoon of salt and bring to a boil over high heat.
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Reduce heat and simmer partially covered until beans are tender, about 1 hour, adding water as needed to prevent scorching.
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Meanwhile, bring tomato juice to a boil in a small saucepan over medium heat.
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Remove from heat, stir in bulgur, cover, and let stand for 15 minutes until slightly crunchy.
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Heat olive oil in a large heavy pot over medium heat.
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Add onions and garlic; cook until onions are translucent.
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Add celery, carrots, tomatoes, lemon juice, cumin, oregano, basil, hot chile powder, mild chile powder, black pepper, and remaining salt.
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Cover and cook until vegetables are nearly tender, about 10 to 15 minutes.
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Add bell peppers and continue cooking, covered, for another 10 minutes.
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Stir in the cooked kidney beans (with their cooking liquid) and the prepared bulgur.
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Simmer uncovered over low heat for 30 minutes, stirring occasionally to prevent bulgur from sticking.
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Add water if the chili is too thick, and taste to adjust seasonings before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 295.9kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 14710.2mg613%
- Total Carbohydrate 52.4g18%
- Dietary Fiber 14.1g57%
- Sugars 15.5g
- Protein 15.1g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This chili stores well in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
Ingredient Substitutions: You can substitute dried kidney beans with canned beans (rinsed and drained) to save time; skip the boiling step and add them directly to the pot with the vegetables. For a different texture, try using quinoa instead of bulgur.
Cooking Tip: The bulgur will continue to absorb liquid as the chili sits, so you may need to add a splash of water or broth when reheating leftovers to achieve your desired consistency.
