Harrods Creek Fire Dept Vegetarian Chili

This robust vegetarian chili is a crowd-pleasing staple that delivers on flavor and comfort. It features a rich base of tomato juice and whole tomatoes, thickened with bulgur wheat for a unique texture that mimics the heartiness of meat. A blend of chili powder, cumin, oregano, and fresh garlic creates a warm, aromatic profile, while diced carrots, celery, and bell peppers add essential crunch and sweetness. Perfect for cold evenings, potlucks, or meal-prepping, this dish simmers to perfection, allowing the spices to meld into a deeply satisfying stew. It's a wholesome, plant-based main course that feels indulgent yet nourishing, making it a reliable favorite for family dinners or feeding a large group.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 626.2

Dietary: Vegan, Vegetarian

Description

This robust vegetarian chili is a crowd-pleasing staple that delivers on flavor and comfort. It features a rich base of tomato juice and whole tomatoes, thickened with bulgur wheat for a unique texture that mimics the heartiness of meat. A blend of chili powder, cumin, oregano, and fresh garlic creates a warm, aromatic profile, while diced carrots, celery, and bell peppers add essential crunch and sweetness. Perfect for cold evenings, potlucks, or meal-prepping, this dish simmers to perfection, allowing the spices to meld into a deeply satisfying stew. It's a wholesome, plant-based main course that feels indulgent yet nourishing, making it a reliable favorite for family dinners or feeding a large group.

Ingredients

Tomato juice
Pepper
Bulgur wheat
Chili powder
Safflower oil
Oregano
Onion; diced
Cumin
Celery; chopped
Sweet basil leaf
Carrots; chopped
Cloves garlic; pressed
(28 oz) can whole tomatoes; mashed
Bell peppers; diced
Kidney beans; drained and rinsed
Canned garbanzo beans; drained and rinsed
Lemon juice
Salt

Directions

1
In a small saucepan, bring 1 cup of the tomato juice to a boil over medium heat.
2
Remove the saucepan from heat immediately and stir in the bulgur wheat.
3
Cover the saucepan and let the bulgur stand for 15 minutes to absorb the liquid.
4
While the bulgur cooks, heat safflower oil in a heavy-bottomed pot or Dutch oven over medium heat.
5
Add the diced onion to the hot oil and sauté until translucent, about 5 minutes.
6
Add the chopped celery, carrots, and diced green bell peppers to the pot.
7
Stir in the pressed garlic, chili powder, cumin, oregano, basil, salt, and pepper.
8
Cook the vegetables and spices together for 10-15 minutes, stirring occasionally, until the vegetables begin to soften.
9
Add the mashed whole tomatoes, lemon juice, remaining 2 cups of tomato juice, kidney beans, and garbanzo beans to the pot.
10
Stir in the prepared bulgur wheat mixture.
11
Bring the entire mixture to a gentle simmer over medium-low heat.
12
Reduce heat to low, cover partially, and let the chili simmer for 30 minutes to allow flavors to meld.
13
Stir occasionally during simmering to prevent the bulgur from sticking to the bottom.
14
Taste and adjust seasoning with more salt or pepper if needed before serving.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 626.2kcal

% Daily Value *
Total Fat 36.7g57%
Saturated Fat 3.4g17%
Cholesterol 0.0mg0%
Sodium 542.0mg23%
Total Carbohydrate 73.2g25%
Dietary Fiber 18.3g74%
Sugars 13.4g
Protein 14.1g29%

* 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: vegetarian chili, vegan chili, bulgur wheat, kidney beans, garbanzo beans, tomato juice, chili powder, cumin, hearty dinner, comfort food, plant-based, firehouse recipe, simmered chili, spicy vegetables, meal prep, bean chili, american cuisine, warm stew, family dinner, potluck dish

Read it online: https://www.chefs-mate.com/recipe/harrods-creek-fire-dept-vegetarian-chili/