Three-Bean Veggie Chili
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
Total TimePrep: 20 min. Cook: 30 min.
Makes8 servings (3-1/2 quarts)
- 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
- 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.
Nutrition Facts1-3/4 cups: 301 calories, 4g fat (1g saturated fat), 0 cholesterol, 1348mg sodium, 54g carbohydrate (11g sugars, 12g fiber), 13g protein.
Originally published as Vegetarian Chili in Holiday & Celebrations Cookbook 2016
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