This is a delicious and easy chili—the Best Vegetarian Chili! Made with bulgur wheat, it's thick, spicy, satisfying, and meat-free!
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This recipe for the Best Vegetarian Chili is based on a chili that lives in my memory. A chili from a gourmet deli called Betsy's where I worked way back a long, long time ago. It was a spot in the old Champlain Mill shopping center in Winooski, Vermont.
The food there was excellent: fresh deli sandwiches served on homemade oatmeal bread, richly flavored soups, an array of cold salads, and tourtiere-style meat pies made by the dozens in the days leading up to Christmas. The owner had traveled extensively in Mexico and had all kinds of carved wooden figures from the Oaxaca region for sale in the shop, peeking down from shelves.
Every day we served fresh vegetarian chili: thick, spicy, and made with bulgur wheat. Though I ate that chili for lunch nearly every day that I worked there, I never thought to ask the owner for a copy of the recipe.
I think that this version does it justice though. The tomato base is flavored with toasted spices and garlic. It is loaded with bulgur plus corn, peppers, and beans giving the chili bite and heft.
Why you'll love this recipe
This is a thick and hearty chili, perfect for dinner or lunch... or for late-night munchies. I like to top bowls of this chili with cheese (or vegan cheese) and cilantro, and you can also add chopped avocado.
Planning a gathering like a Super Bowl party, Halloween party, or game night? Make this chili and serve it with tortilla chips or thick slices of cornbread. It's a crowd-pleaser.
Whether you're a vegetarian or a proud carnivore, you'll really like how satisfying this chili is. Bulgur wheat cooks up as the chili simmers and gives an appetizing texture along with diced veggies and beans.
🔪 How to make the best Vegetarian Chili
Ingredients:
- Olive Oil: This is for sautéeing the veggies
- Onions and Bell Peppers: They get cooked until soft and make the base of this chili
- Garlic: Minced garlic adds another layer of flavor
- Jalapeño: One ingredient that brings some spice to the chili
- Spices: Including chili powder, cumin, onion powder, garlic powder, salt, and pepper
- Beer: Choose a good, dark Mexican beer like Modelo Negro
- Tomatoes: Pick up canned tomato sauce and crushed tomatoes
- Corn: Make it easy with canned corn, or use fresh kernels sliced off the cob
- Kidney Beans: They help make a thick and hearty vegetarian chili
- Bulgur Wheat: Look for bulgur at bulk food stores, or from brands like Bob's Red Mill stocked with other grains
Step 1: Sauté the veggies
Heat oil in a large pot and add diced onions, peppers, and garlic. Sauté everything until soft.
Step 2: Add the spices
Stir in the spices and cook for a few minutes more.
Step 3: Add the rest of the ingredients
Stir in the tomatoes, bulgur, beer, corn, and beans. Bring the mixture to a simmer.
Step 4: Cook the chili
Simmer the chili for about a half hour until the bulgur is tender. Stir in a little extra salt and spice, and simmer the chili a few minutes more.
Step 5: Serve it up
Ladle the chili into bowls and enjoy!
FAQs
For the best flavor and texture, store the chili covered in the fridge for up to five days.
Tips:
- The longer the chili sits, the thicker it will get, thanks to the bulgur which soaks up lots of liquid. Stir a little extra tomato sauce or water into the chili to make it a little thinner when reheating it.
- If you're keeping this chili warm in a slow cooker, to serve at a party for example, keep the heat low and the pot covered. Check it every hour or so and add more liquid if necessary.
The recipe for the best Vegetarian Chili is below. Would you like some more spicy and flavorful recipes? I knew you would — here they are!
💬 What do you think of this chili recipe? Leave a comment below.
📖 Recipe
Spicy and Easy Vegetarian Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large red bell pepper, seeds and veins removed, diced
- 1 large green bell pepper, seeds and veins removed, diced
- 2 cloves garlic, minced
- 1 jalapeno, seeds and veins removed, diced
- 4 teaspoons chili powder, divided
- 3 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons cumin
- 1 teaspoon salt, divided
- 28 ounces tomato sauce
- 28 ounces crushed tomatoes
- 12 ounces dark beer
- 2 cups corn kernels
- 15.5 ounces red kidney beans
- 1 cup bulgur wheat
- Optional toppings: shredded Mexican cheese, vegan cheese shreds, sour ceam, chopped cilantro, diced avocado
Instructions
Sauté some veggies:
- Pour the oil into a large stock pot or Dutch oven, and heat it over medium-high heat. Add in the diced onion and diced red and green bell peppers.
- Sauté the veggies, stirring occasionally, for about 10 minutes until the onions and peppers are soft.
- Add in the minced garlic and diced jalapeño, and sauté everything for another two minutes.
Add the spices:
- Stir in three teaspoons of the chili powder, the garlic powder, onion powder, cumin, and ½ teaspoon of the salt.
- Continue to stir and cook the mixture for another 2 or 3 minutes, until the mixture is fragrant—do not allow the garlic to burn.
Add the rest of the ingredients:
- Add in the tomato sauce, crushed tomatoes, and beer, followed by the corn, kidney beans, and bulgur wheat.
Simmer:
- Stir everything together and bring the chili to a simmer.
- Reduce the heat to medium, cover the pot, and cook for 20-25 minutes, until the bulgur is cooked through and tender.
Finish and serve:
- Remove the lid. Stir in the remaining teaspoon of chili powder and ½ teaspoon of the salt.
- Simmer the chili, uncovered, for another 15 minutes, until the chili has thickened.
- Ladle chili into serving bowls. Add your favorite toppings and serve the chili hot.
Notes
- The longer the chili sits, the thicker it will get, thanks to the bulgur which soaks up lots of liquid. Stir a little extra tomato sauce or water into the chili to make it a little thinner when reheating it.
- If you're keeping this chili warm in a slow cooker, to serve at a party for example, keep the heat low and the pot covered. Check it every hour or so and add more liquid if necessary.
Pete
Delish ...
Thank you
Nancy Mock
Thank YOU! I'm so glad you like it. 🙂
Matt
Normally vegetarian chili gets a pass from this omnivore, but this spicy recipe with beer was too interesting to pass up. It was great, even when done in the slow cooker!
Nancy Mock
I totally agree, I love a meaty chili. The bulgur is nice and hearty though, don't you think? I'm so glad you tried this and even happier that you liked it!
Carin
Yum! This recipe had such bright flavors. My colleague provided it at our office lunch. What a treat!
Nancy Mock
Carin, thanks so much for this! I'm so happy you liked it!
Chris
Just made this for my work's October Potluck. It was DIVINE! This chili has turned me into a vegetarian.
Nancy Mock
A vegetarian eh? So no more scrapple? 🙂 I'm so glad you tried this chili - thanks Chris for sharing it with everyone!!