This classic Moosewood-style vegetarian chili offers a comforting, robust flavor profile without relying on meat. The combination of slow-cooked kidney beans and nutty bulgur wheat creates a thick, hearty texture that holds up well to bold spices like cumin, chili powder, and basil. Fresh vegetables including carrots, celery, and green peppers add brightness and crunch, while a splash of red wine and lemon juice brings acidity to balance the richness of the tomato base. It’s a staple for vegan and vegetarian kitchens, offering a wholesome, satisfying meal that feels like a warm hug in a bowl.
Moosewood Vegetarian Chili
Description
This classic Moosewood-style vegetarian chili offers a comforting, robust flavor profile without relying on meat. The combination of slow-cooked kidney beans and nutty bulgur wheat creates a thick, hearty texture that holds up well to bold spices like cumin, chili powder, and basil. Fresh vegetables including carrots, celery, and green peppers add brightness and crunch, while a splash of red wine and lemon juice brings acidity to balance the richness of the tomato base. It's a staple for vegan and vegetarian kitchens, offering a wholesome, satisfying meal that feels like a warm hug in a bowl.Directions
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Rinse the raw kidney beans thoroughly and place them in a large saucepan.
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Cover the beans with 6 cups of water and let them soak for 3 to 4 hours.
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After soaking, drain the water, then add fresh water to cover the beans by about an inch. Add 1 teaspoon of salt.
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Bring the beans to a boil, then reduce heat to a simmer. Cook until tender, approximately 1 hour, monitoring the water level and adding more hot water if necessary.
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While the beans cook, heat the tomato juice to a boil in a small saucepan.
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Pour the boiling tomato juice over the raw bulgur wheat in a bowl. Cover and let stand for at least 15 minutes until the bulgur is tender but still retains some chewiness.
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In a large skillet or Dutch oven, heat the olive oil over medium heat.
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Add the chopped onion and crushed garlic, sautéing until the onion is translucent.
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Add the chopped carrots, celery, basil, chili powder, cumin, and cayenne pepper. Sauté until the vegetables begin to soften.
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Add the chopped green peppers and cook until all vegetables are tender.
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In a large pot or casserole dish, combine the cooked kidney beans, prepared bulgur, sautéed vegetable mixture, chopped fresh tomatoes, lemon juice, tomato paste, and dry red wine.
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Stir gently to combine all ingredients. Taste and adjust salt and spices as needed.
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Heat the chili gently, either by simmering on the stove or covered in a moderate oven (350°F/175°C) for 20-30 minutes to meld flavors.
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Serve hot, topped with fresh parsley and cheese if desired.
Nutrition Facts
Servings 6 cups
- Amount Per Serving
- Calories 221.1kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 4881.6mg204%
- Total Carbohydrate 40.1g14%
- Dietary Fiber 11.5g46%
- Sugars 7.7g
- Protein 14.0g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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