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Harrods Creek Vegetarian Chili

Harrods Creek Vegetarian Chili recipe image
This hearty vegetarian chili offers a comforting, robust flavor profile that rivals traditional meat-based versions. By incorporating bulgur wheat, this dish gains a satisfying texture and extra fiber, making it both filling and nutritious. The blend of kidney beans, garbanzo beans, and fresh vegetables like carrots, celery, and green peppers creates a rich, chunky consistency. Warm spices such as cumin, oregano, and chili powder infuse the tomato base with depth and warmth. Perfect for cold evenings or meal-prepping, this chili is easy to prepare, customizable, and delicious served with cornbread or crusty bread.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 195.3
Description
This hearty vegetarian chili offers a comforting, robust flavor profile that rivals traditional meat-based versions. By incorporating bulgur wheat, this dish gains a satisfying texture and extra fiber, making it both filling and nutritious. The blend of kidney beans, garbanzo beans, and fresh vegetables like carrots, celery, and green peppers creates a rich, chunky consistency. Warm spices such as cumin, oregano, and chili powder infuse the tomato base with depth and warmth. Perfect for cold evenings or meal-prepping, this chili is easy to prepare, customizable, and delicious served with cornbread or crusty bread.
Ingredients
  • 3 cup Tomato juice
  • 3/4 cup Bulgur wheat
  • 2 tablespoon Safflower oil
  • 1 Onion; diced
  • 3 Stalks Celery; chopped
  • 3 Carrots; chopped
  • 1 can (28 oz) whole tomatoes;
Directions
  1. 1
    In a small saucepan, bring 1 cup of tomato juice to a boil over medium heat.
  2. 2
    Remove from heat, add the bulgur wheat, cover, and let stand for 15 minutes until tender.
  3. 3
    While the bulgur cooks, heat safflower oil in a large heavy pot over medium heat.
  4. 4
    Add the diced onion and cook until translucent, about 5 minutes.
  5. 5
    Add the chopped celery, carrots, and diced green bell peppers; cook until slightly softened, about 5-7 minutes.
  6. 6
    Stir in the whole tomatoes (crushed), lemon juice, garlic, salt, pepper, chili powder, oregano, cumin, and basil.
  7. 7
    Cook the vegetable mixture for 10-15 minutes until the vegetables are tender.
  8. 8
    Add the kidney beans, garbanzo beans, the remaining 2 cups of tomato juice, and the cooked bulgur wheat to the pot.
  9. 9
    Stir thoroughly to combine all ingredients.
  10. 10
    Reduce heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.
  11. 11
    If the chili becomes too thick, add water as needed to reach desired consistency.
  12. 12
    Serve warm, garnished with fresh herbs if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 195.3kcal
% Daily Value *
Total Fat 8.4g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 95.0mg4%
Total Carbohydrate 29.2g10%
Dietary Fiber 8.7g35%
Sugars 11.8g
Protein 5.0g10%

* 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, bulgur, beans, vegan, healthy, comfort food, tomato, spicy, dinner, meal prep, fiber, plant-based, harrods creek, stew
Read it online: https://www.chefs-mate.com/recipe/harrods-creek-vegetarian-chili/