Half Hour Chili

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
A quick, hearty vegan chili packed with beans, bulgur, and fresh herbs for a satisfying weeknight meal.
Half Hour Chili recipe image

This quick vegan chili is the ultimate comfort food for busy weeknights. It combines the earthy depth of cumin and chili powder with the hearty texture of kidney beans and bulgur wheat. The addition of fresh tomatoes creates a rich, savory base that thickens beautifully as it simmers. Topped with cool, creamy nonfat yogurt and bright, fresh cilantro or parsley, this dish offers a perfect balance of heat and freshness. It’s incredibly satisfying, naturally low-fat, and comes together in just thirty minutes. Serve it hot with crusty bread or over rice for a complete, family-friendly meal that feels homemade and wholesome.

Half Hour Chili recipe image
Print Recipe

Half Hour Chili

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 143.9
Dietary:
L Low-fat

Description

This quick vegan chili is the ultimate comfort food for busy weeknights. It combines the earthy depth of cumin and chili powder with the hearty texture of kidney beans and bulgur wheat. The addition of fresh tomatoes creates a rich, savory base that thickens beautifully as it simmers. Topped with cool, creamy nonfat yogurt and bright, fresh cilantro or parsley, this dish offers a perfect balance of heat and freshness. It&# 226;ÂÂs incredibly satisfying, naturally low-fat, and comes together in just thirty minutes. Serve it hot with crusty bread or over rice for a complete, family-friendly meal that feels homemade and wholesome.

Ingredients

Directions

  1. In a Dutch oven or large saucepan, heat the vegetable stock over medium heat.
  2. Add the chopped onions, carrot, minced garlic, jalapeno peppers, chili powder, and ground cumin.
  3. Cover and braise for 5 to 7 minutes, or until the onions and carrots are tender.
  4. Stir in the two cans of chopped tomatoes with their juice and the brown sugar.
  5. Increase heat to high and cook for 5 minutes to reduce slightly and meld flavors.
  6. Add the drained and rinsed kidney beans and bulgur wheat, stirring well to combine.
  7. Reduce heat to low and simmer uncovered for 15 minutes, or until the chili has thickened and bulgur is cooked.
  8. Serve hot, topped with nonfat plain yogurt, chopped scallions, and fresh cilantro or parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 143.9kcal
% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.3g12%
Cholesterol 0.0mg0%
Sodium 17.4mg1%
Total Carbohydrate 2.7g1%
Dietary Fiber 0.8g4%
Sugars 1.4g
Protein 0.3g1%

* 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: vegan chili, quick dinner, bean chili, bulgur wheat, healthy main, low fat, weeknight meal, cumin, chili powder, kidney beans, tomato sauce, comfort food, plant based, easy recipe, family dinner, spicy, hearty, yogurt topping, fresh herbs
Recipe Card powered by WP Delicious