Bean & Bulgur Chili
Come in from the cold to a piping hot bowl of this zesty bulgur and bean chili. The bulgur adds great texture and heartiness, so you won't miss the meat. —Tari Ambler, Shorewood, Illinois
Ingredients
- 2 large onions, chopped
- 2 celery ribs, chopped
- 1 large green pepper, chopped
- 4 teaspoons olive oil
- 4 garlic cloves, minced
- 1 large carrot, shredded
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon coarsely ground pepper
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
- 1 can (14-1/2 ounces) fire-roasted 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 ounces) vegetable broth
- 1/3 cup tomato paste
- 1 cup bulgur
- Optional: Sour cream, fresh corn, chopped red onion and sliced jalapeno peppers
Reviews
This thick and hearty chili was delicious! I also liked the fact that it made a big batch, so I could freeze some for the two of us to enjoy at a later date. This is something I'll definitely make again!
I really enjoyed this recipe. I didn't have any meat and REALLY wanted chili, and this was a great choice. Spiced it up a little with Sriracha and might add some cayenne or red pepper flakes next time, but really very satisfying. And, since it made so much, we now have a very welcome set of single servings to freeze. Convenient!
I made this for a weeknight dinner and it was a great standard recipe for vegetarian chili - I omitted bulgur (but will try next time) and just served over elbow mac. Delish!
Great chili. No cinnamon or allspice. Just add the bulgur to the chili. No need to cook it seperate. Give it a little more broth to compensate what the bulgur will soak up.
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Fantastic! The bulgur, once cooked, adds a surprising nutty taste and a pleasing texture to the chili. For my second batch, I used mildly hot peppers and the result was equally delicious. I actually made a triple batch and canned some for the winter (freezing would work just as well). Absolutely worth the time!
Absolutely will make again! The flavor and texture of this chili beats any chili that I've tasted. Plus, it's so healthy for you. I did add some cumin. Even my husband liked it (which is hard to find something new that he likes).
I absolutely loved this chili recipe. Made it last night -- easy -- followed it exactly - didn't even have to adjust any seasonings -- each of my family members had more than one serving. Great Recipe.