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Vegetarian Chili

Vegetarian Chili recipe image
This hearty vegetarian chili delivers deep, savory flavors with a satisfying texture thanks to the combination of kidney beans and bulgur wheat. The base of onions, garlic, celery, and carrots provides a robust aromatic foundation, while a blend of ground chiles, cumin, and Mexican oregano adds warmth and complexity. The bulgur absorbs the tomato-based broth, thickening the chili naturally while adding a pleasant chew. It is a comforting, nourishing dish perfect for cold evenings or meal prepping.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 296
Dietary: Vegan
Description
This hearty vegetarian chili delivers deep, savory flavors with a satisfying texture thanks to the combination of kidney beans and bulgur wheat. The base of onions, garlic, celery, and carrots provides a robust aromatic foundation, while a blend of ground chiles, cumin, and Mexican oregano adds warmth and complexity. The bulgur absorbs the tomato-based broth, thickening the chili naturally while adding a pleasant chew. It is a comforting, nourishing dish perfect for cold evenings or meal prepping.
Ingredients
  • Kidney beans, dried, soaked
  • Salt
  • Tomato juice
  • Bulgur wheat, raw
  • Olive oil
  • Onions, coarsely chopped
  • Garlic, crushed
  • Celery, coarsely chopped
  • Carrots, coarsely chopped
  • Tomatoes, coarsely chopped
  • Lemon juice, fresh
  • Red chile powder, hot, ground
  • Red chile powder, mild, ground
  • Cumin, ground
  • Oregano, dried, preferably Mexican
  • Basil, dried
  • Bell peppers, chopped
  • Black pepper, freshly ground
Directions
  1. 1
    Transfer the soaked kidney beans and their soaking liquid to a large heavy saucepan.
  2. 2
    Add 1 teaspoon of salt and bring to a boil over high heat.
  3. 3
    Reduce heat and simmer partially covered until beans are tender, about 1 hour, adding water as needed to prevent scorching.
  4. 4
    Meanwhile, bring tomato juice to a boil in a small saucepan over medium heat.
  5. 5
    Remove from heat, stir in bulgur, cover, and let stand for 15 minutes until slightly crunchy.
  6. 6
    Heat olive oil in a large heavy pot over medium heat.
  7. 7
    Add onions and garlic; cook until onions are translucent.
  8. 8
    Add celery, carrots, tomatoes, lemon juice, cumin, oregano, basil, hot chile powder, mild chile powder, black pepper, and remaining salt.
  9. 9
    Cover and cook until vegetables are nearly tender, about 10 to 15 minutes.
  10. 10
    Add bell peppers and continue cooking, covered, for another 10 minutes.
  11. 11
    Stir in the cooked kidney beans (with their cooking liquid) and the prepared bulgur.
  12. 12
    Simmer uncovered over low heat for 30 minutes, stirring occasionally to prevent bulgur from sticking.
  13. 13
    Add water if the chili is too thick, and taste to adjust seasonings before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 296kcal
% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 1471mg62%
Total Carbohydrate 52.4g18%
Dietary Fiber 14.1g57%
Sugars 15.5g
Protein 15.1g31%

* 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, hearty, comfort food, dinner, plant-based, protein, winter, spicy, bean chili, meal prep, american, comforting, healthy, filling
Read it online: https://www.chefs-mate.com/recipe/vegetarian-chili/