Three-Bean Veggie Chili Recipe

Three-Bean Veggie Chili Recipe
Three-Bean Veggie Chili Recipe photo by Taste of Home
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Three-Bean Veggie Chili Recipe

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I adapted a recipe that my sister gave me to suit my family's tastes. The bulgur has a nice texture, making it a great substitute for meat. Because I find that this chili is even better the next day, I recommend making it a day ahead. —Tari Ambler, Shorewood, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 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
  • Shredded cheddar cheese, optional

Directions

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. If desired, serve with cheese. 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

  • 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
  • Shredded cheddar cheese, optional
  1. 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.
  2. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened and bulgur is tender, stirring occasionally. If desired, serve with cheese. 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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