Go Back
–+ servings
Hearty Vegetarian Chili with Bulgur Wheat – vegetarian recipe
Stav Kogan

Hearty Vegetarian Chili with Bulgur Wheat

A deeply satisfying, one-pot vegetarian chili with a 'meaty' texture from bulgur wheat. This plant-powered recipe is perfect for a cozy weeknight dinner, game day, or a potluck.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 serving
Calories: 450
Ingredients Method Nutrition

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
  • 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.
  • 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.

Method
 

  1. In a large pot or Dutch oven (at least 6 quarts), heat the oil over medium heat.
  2. Add the diced onions and minced garlic, and sauté for about 10 minutes until softened and fragrant.
  3. Stir in the chili powder, cumin, oregano, cayenne, bay leaves, and dry bulgur.
  4. Cook for 2 minutes, stirring constantly, to toast the spices and bulgur. This step is crucial for developing deep flavor!
  5. Add the undrained diced tomatoes, drained and rinsed kidney beans, tamari, water, salt, and a generous amount of black pepper.
  6. Stir everything together to combine.
  7. Bring the chili to a simmer, then reduce the heat to low.
  8. Cover and let it cook for at least 30 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together.
  9. Just before serving, remove the bay leaves.
  10. Stir in the butter until it's completely melted.
  11. Taste and adjust the seasonings—add more salt, pepper, or cayenne if you like it spicier.
  12. Ladle the chili into bowls and top each serving with a sprinkle of finely chopped red onion.
  13. 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.

Nutrition

Calories: 450kcalCarbohydrates: 65gProtein: 18gFat: 15g

Tried this recipe?

Let us know how it was!