Moosewood Vegetarian Chili

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.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 221.1

Dietary: Vegan, Vegetarian

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

1
Rinse the raw kidney beans thoroughly and place them in a large saucepan.
2
Cover the beans with 6 cups of water and let them soak for 3 to 4 hours.
3
After soaking, drain the water, then add fresh water to cover the beans by about an inch. Add 1 teaspoon of salt.
4
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.
5
While the beans cook, heat the tomato juice to a boil in a small saucepan.
6
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.
7
In a large skillet or Dutch oven, heat the olive oil over medium heat.
8
Add the chopped onion and crushed garlic, sautéing until the onion is translucent.
9
Add the chopped carrots, celery, basil, chili powder, cumin, and cayenne pepper. Sauté until the vegetables begin to soften.
10
Add the chopped green peppers and cook until all vegetables are tender.
11
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.
12
Stir gently to combine all ingredients. Taste and adjust salt and spices as needed.
13
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.
14
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.

Keywords: vegetarian, vegan, chili, kidney beans, bulgur, moosewood, hearty, comfort food, bean chili, plant-based, spicy, cumin, chili powder, tomato, slow cook, dinner, meal prep, fiber-rich, rustic, homestyle

Read it online: https://www.chefs-mate.com/recipe/moosewood-vegetarian-chili/