This hearty vegetarian chili combines the earthy richness of slow-cooked kidney beans with the nutty texture of bulgur wheat. Sautéed onions, garlic, celery, carrots, and bell peppers form a savory aromatic base, enhanced by warm spices like cumin, oregano, and a blend of mild and hot red chiles. The acidity of fresh lemon juice and tomato juice balances the deep flavors, creating a robust dish that is both comforting and complex. Perfect for chilly evenings, potlucks, or meal-prepping, this chili improves as it sits, allowing the flavors to meld beautifully. It is a versatile main course that serves as a nutritious and filling option for vegetarians and vegans alike.
Vegetarian Chili #2
Description
This hearty vegetarian chili combines the earthy richness of slow-cooked kidney beans with the nutty texture of bulgur wheat. Saut&# 195;©ed onions, garlic, celery, carrots, and bell peppers form a savory aromatic base, enhanced by warm spices like cumin, oregano, and a blend of mild and hot red chiles. The acidity of fresh lemon juice and tomato juice balances the deep flavors, creating a robust dish that is both comforting and complex. Perfect for chilly evenings, potlucks, or meal-prepping, this chili improves as it sits, allowing the flavors to meld beautifully. It is a versatile main course that serves as a nutritious and filling option for vegetarians and vegans alike.Ingredients
Directions
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Transfer the soaked kidney beans and their soaking water to a large heavy saucepan.
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Add 1 teaspoon of salt and bring to a boil over high heat.
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Reduce heat to low, cover partially, and simmer until beans are tender, about 1 hour.
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Monitor water level during cooking, adding more hot water if needed to prevent scorching.
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Meanwhile, bring tomato juice to a boil in a small saucepan over medium heat.
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Remove from heat, stir in bulgur wheat, cover, and let stand for 15 minutes.
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Heat olive oil in a large heavy pot over medium heat.
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Add chopped onions and crushed garlic; cook until onions are translucent.
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Add chopped celery, carrots, tomatoes, lemon juice, red chiles, cumin, oregano, basil, black pepper, and remaining 2 teaspoons of salt.
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Cover and cook vegetables, stirring occasionally, until nearly tender, about 10 to 15 minutes.
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Add chopped bell peppers and continue cooking for another 10 minutes.
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Stir in the cooked kidney beans with their cooking liquid and the prepared bulgur wheat.
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Bring to a simmer and cook over low heat for 30 minutes, stirring occasionally to prevent sticking.
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If the chili is too thick, add water as needed to reach desired consistency.
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Taste and adjust seasoning with additional salt or spices if necessary.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 447.1kcal
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 1.3g7%
- Cholesterol 0.0mg0%
- Sodium 14677.0mg612%
- Total Carbohydrate 75.2g26%
- Dietary Fiber 14.5g58%
- Sugars 8.8g
- Protein 21.1g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not drain the soaking water or cooking liquid from the beans; it contains nutrients and adds body to the chili.
The bulgur wheat should retain a slight crunch after soaking in the hot tomato juice.
This chili tastes even better the next day after flavors have had time to meld.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Adjust the amount of hot red chile to control the spice level according to your preference.
