This hearty vegetarian chili with bulgur wheat plays a sly trick: the bulgur stands in for ground meat, swelling in the spiced tomato broth until every spoonful feels substantial. Two cans of kidney beans do the rest, and nobody asks what is missing.
Craving a bowl of chili that’s deeply satisfying, packed with flavor, and 100% plant-powered? You’ve found it! This isn’t just any vegetarian chili; it has a secret weapon: bulgur wheat. It adds an incredible ‘meaty’ texture and nutty depth that will win over even the most dedicated carnivores. This recipe is a one-pot wonder, perfect for a cozy weeknight dinner, and it easily doubles or triples for game day or a potluck. Grab a spoon and a slice of warm cornbread—let’s get cooking!
Ingredients
• ⅓ cup / 80 ml (2.7 fl oz) vegetable oil
• 2 large onions, diced
• 6 cloves garlic, minced
• 1 tablespoon / 15 g (0.53 oz) chili powder
• 1 tablespoon / 15 g (0.53 oz) ground cumin
• 1 teaspoon / 5 g (0.18 oz) dried oregano
• ⅛ teaspoon cayenne pepper, or more to taste
• 2 bay leaves
• ½ cup / 90 g (3.17 oz) coarse bulgur wheat
• 1 (28-ounce / 794 g / 28 oz) can diced tomatoes, undrained
• 3 (16-ounce / 454 g / 16 oz) cans kidney beans, drained and rinsed
• 1 tablespoon / 15 ml (0.5 fl oz) tamari or soy sauce
• 3 cups / 720 ml water
• 1 teaspoon / 5 g (0.18 oz) salt
• Freshly ground black pepper, to taste
• 2 tablespoons / 28 g (0.99 oz) butter (or vegan butter)
• ½ cup / 75 g (2.65 oz) finely chopped red onion, for serving
Instructions
1. In a large pot or Dutch oven (at least 6 quarts), heat the oil over medium heat. Add the diced onions and minced garlic, and sauté for about 10 minutes until softened and fragrant.
2. Stir in the chili powder, cumin, oregano, cayenne, bay leaves, and dry bulgur. Cook for 2 minutes, stirring constantly, to toast the spices and bulgur. This step is crucial for developing deep flavor!
3. Add the undrained diced tomatoes, drained and rinsed kidney beans, tamari, water, salt, and a generous amount of black pepper. Stir everything together to combine.
4. Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for at least 30 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together.
5. Just before serving, remove the bay leaves. Stir in the butter until it’s completely melted. Taste and adjust the seasonings—add more salt, pepper, or cayenne if you like it spicier.
6. Ladle the chili into bowls and top each serving with a sprinkle of finely chopped red onion.
Nutritional Information
• Serving Size: 1 bowl (approx. 1/4 of recipe)
• Calories: 450 kcal
• Protein: 18g
• Carbohydrates: 65g
• Fat: 15g
• Fiber: 20g
• Note: These are estimates and can vary based on exact used.
Pro Tips
• Pro-Tips for the Best Veggie Chili
• To make this recipe vegan, simply substitute the butter with your favorite vegan butter or a drizzle of extra virgin olive oil at the end.
• This chili is even better the next day! Store it in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months.
• Don’t skip toasting the spices and bulgur in step 2. This simple step blooms the spices and adds a wonderful nutty flavor to the bulgur, which is key to the chili’s deep, complex taste.
• Get creative with toppings! Beyond red onion, try serving with shredded cheddar (or vegan cheese), a dollop of sour cream (or cashew cream), fresh cilantro, sliced avocado, or crushed tortilla chips.
FAQ
Q: Is this vegetarian chili a good source of protein
A: Absolutely! This chili is packed with plant-based protein. Each serving provides approximately 18 grams (0.63 oz / 17.9 g) of protein, thanks to the hearty combination of kidney beans and bulgur wheat, making it a very filling and satisfying meal.
Q: How do I make this chili recipe vegan
A: It’s simple to make this recipe 100% vegan. The only non-vegan ingredient is the butter. Just substitute it with your favorite vegan butter or a drizzle of extra virgin olive oil at the end to get that same rich finish.
Q: Can I use different beans in this chili
A: Yes, feel free to get creative with the beans. While the recipe calls for kidney beans, you can easily substitute them with black beans, pinto beans, or a mix of all three for varied flavor and texture.
Q: How long does this veggie chili last
A: This chili is perfect for meal prep as the flavors deepen over time. Store it in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months, making it a fantastic make-ahead dinner.
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Hearty Vegetarian Chili with Bulgur Wheat
Ingredients
Method
- In a large pot or Dutch oven (at least 6 quarts), heat the oil over medium heat.
- Add the diced onions and minced garlic, and sauté for about 10 minutes until softened and fragrant.
- Stir in the chili powder, cumin, oregano, cayenne, bay leaves, and dry bulgur.
- Cook for 2 minutes, stirring constantly, to toast the spices and bulgur. This step is crucial for developing deep flavor!
- Add the undrained diced tomatoes, drained and rinsed kidney beans, tamari, water, salt, and a generous amount of black pepper.
- Stir everything together to combine.
- Bring the chili to a simmer, then reduce the heat to low.
- Cover and let it cook for at least 30 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together.
- Just before serving, remove the bay leaves.
- Stir in the butter until it's completely melted.
- Taste and adjust the seasonings—add more salt, pepper, or cayenne if you like it spicier.
- Ladle the chili into bowls and top each serving with a sprinkle of finely chopped red onion.
- Don't skip toasting the spices and bulgur in step 2. This simple step blooms the spices and adds a wonderful nutty flavor to the bulgur, which is key to the chili's deep, complex taste.
