I adapted a recipe that my sister gave me to suit my family's tastes. The texture of the bulgur makes it a good meat substitute. Since I find that it's even better the next day, I recommend making it a day ahead.
Recommended: 51 Cozy Slow Cooker Soups
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 1 medium green pepper, chopped
- 1/3 cup tomato paste
- 4 garlic cloves, minced
- 4-1/2 teaspoons chili powder
- 1-1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 3 cans (14-1/2 ounces each) vegetable broth
- 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) fire-roasted crushed tomatoes
- 1 cup bulgur
- 1 large carrot, finely shredded
- In a 6-qt. stockpot, heat oil over medium-high heat. Add onions, celery and green pepper; cook and stir 6-8 minutes or until crisp-tender. Add tomato paste, garlic and seasonings; cook 2 minutes longer.
- Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened and bulgur is tender, stirring occasionally. Yield: 8 servings (3-1/2 quarts).
Originally published as Three-Bean Veggie Chili in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p51
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