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
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
Directions
In a Dutch oven over medium heat, cook the onions, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in carrot and seasonings; cook and stir 1 minute longer.
Stir in the tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, cook bulgur according to package directions. Stir into chili; heat through. Garnish each serving with desired toppings.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
sgronholz
May 18, 2020
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!
Jennifer
May 26, 2018
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!
chikpea
Aug 4, 2012
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!
crazy4sushi
Apr 3, 2012
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.
kirfeb29_9
Feb 9, 2012
No comment left
BhRrR
Feb 7, 2012
No comment left
jdileo
Oct 13, 2011
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!
Bushlady2
Oct 10, 2011
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).
LDASILVA
Oct 6, 2011
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.
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.
No comment left
No comment left
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.