Delicious and easy to make, Vegetarian Chili with Bulgur is a satisfying, meat-free dish that really warms you up! It's loaded with veggies and spice.
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A hearty and flavorful dish, Vegetarian Chili with Bulgur is loaded with diced peppers, corn, onion, and beans. And because bulgur cooks up so quickly, you can have a huge pot of chili ready to feed the crowd in less than an hour.
Serve Vegetarian Chili with favorite toppings like shredded cheese and sour cream, and sides like cornbread and tortilla chips. It's so good for dinner or to have for snacking at parties.
Jump to:
What is bulgur wheat?
If you're not in the habit of cooking with bulgur, you should really pick up a bag and experiment with it. Bulgur is a whole grain, made by cracking whole wheat kernels. What makes it a standout (and different from regular cracked wheat) is that the grains are par-cooked and then dried. As a result, bulgur wheat cooks up very quickly—about 20 minutes.
Because it's a whole grain, bulgur packs a nutritional punch, with lots of dietary fiber, protein, and nutrients.
Bulgur is the main ingredient of the Mediterranean dish tabbouleh. I like to serve it as a side with dinner, in place of cooked rice or pasta, and especially with chicken dishes or roasts. It can be simmered with broth or spices to give it extra flavor. You can also add cooked bulgur to soups, stews—and chilis, like this one!
Chili at the deli in Winooski
This recipe for Vegetarian Chili with Bulgur was inspired by a chili that lives in my memory—a chili from a gourmet deli where I worked way back a long, long time ago.
This deli was called Betsy's, and it was in the Champlain Mill in Winooski, Vermont—once an old mill town (like so many towns in New England.) Several large, brick, former textile mills still stand there, now home to apartments and other businesses. The Champlain Mill was once a small shopping center that included Betsy's.
The food at Betsy's was excellent: sandwiches served on fresh-baked oatmeal bread, rich soups, an array of cold salads, and tourtieres (spiced meat pies) made by the dozens in the days leading up to Christmas. The owner (Chef Betsy Rollason) had traveled extensively in Mexico and had all kinds of carved, wooden figures from the Oaxaca region for sale in the shop; they peeked down from shelves, gazing at the lunch crowds that regularly visited the shop.
While some menu items there changed day to day or week to week, one dish that was available every day was vegetarian chili: thick, spicy, and bulked up with bulgur wheat. I loved it. And though I ate that chili for lunch nearly every day that I worked there, I never thought to get a copy of the recipe to take home.
Whenever we're back in Vermont and drive through Winooski, I see the Champlain Mill and remember that deli. (Betsy's and the other shops that were once there have long since closed, except for Waterworks Restaurant which still carries on.) And I remember that chili.
That's why I came up with my own Vegetarian Chili recipe, one that replicates that favorite chili as closely as I can remember. It has a tomato base flavored with toasted spices and fresh garlic. The chili is loaded with healthful bulgur wheat, plus corn, bell peppers, and beans—all of which give this meatless chili bite and heft.
Why you'll love this recipe
New Englanders love making hearty stews on the bone-chilling days of fall and winter. Even though we didn't invent chili, the filling ingredients, spicy flavors, and availability of ingredients like beans, meats, and chilies, make it a favorite filling meal and comfort food dish in the region!
Vegetarian bulgur chili is a thick and hearty chili that's perfect for dinner or lunch—it's also tasty for late-night snacking. I like to top bowls of this chili with cheese (vegan cheese shreds can be used, too) and cilantro, and you can also add chopped avocado.
When planning a gathering like a Super Bowl party, Halloween party, or game night, make a pot of bulgur bean chili for your hungry fans; 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 vegan chili recipe is. Bulgur wheat cooks up as the chili simmers and gives it an appetizing texture along with the diced veggies and beans. And it's packed with spice and flavor, too.
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🔪 How to make Vegetarian Chili with Bulgur
Ingredients:
- Olive Oil: Used for sautéeing the veggies, other vegetable oils can substituted.
- Onions and Bell Peppers: These veggies are cooked until soft and make the base of this chili.
- Garlic: Minced garlic adds another layer of flavor—I like to use a ribbon grater for fast mincing.
- Jalapeño: To bring some spice to the chili, dice up one whole jalapeño pepper.
- Spices: These include chili powder, cumin, onion powder, garlic powder, salt, and pepper.
- Beer: Choose a good, dark Mexican beer like Modelo Negro to add body and flavor to the chili.
- Tomatoes: Pick up canned tomato sauce and crushed or diced tomatoes.
- Corn: Make it easy with canned corn, or use fresh kernels sliced off the cob.
- Kidney Beans: I used canned beans to help make a thick and hearty vegetarian chili.
- Bulgur: Look for bulgur wheat in the grocery aisle where rice and grains are stocked; Bob's Red Mill is one brand that's easy to find.
Sauté the veggies
Heat oil in a large Dutch oven or soup pot and add diced onions, peppers, and garlic. Sauté everything until soft.
Add the spices
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Stir in the spices and cook for a few minutes more.
Add the rest of the ingredients
Stir in the tomatoes, bulgur, beer, corn, and beans. Bring the mixture to a simmer.
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.
Serve it up
Ladle the best vegetarian chili with bulgur into bowls. Add your favorite toppings and enjoy!
What to serve with Vegetarian Chili
Pair this simple vegetarian chili with your favorite chili toppings: sour cream, diced avocado, crushed corn chips, diced cilantro, and shredded cheese. Add tortilla chips or squares of hot corn bread on the side for a rib-sticking meal.
FAQs
For the best flavor and texture, store the chili covered in the fridge for up to five days.
Yes, this chili does freeze well. Spoon the chili into freezer-proof containers, leaving space at the top, and seal them tightly. Store the chili in the freezer for up to three months.
I prepare my Vegetarian Chili recipe with canned red kidney beans, but canned black beans or pinto beans can also be used.
Tips:
- The longer chili with bulgur wheat sits, the thicker it will get—this is because the bulgur will continue to soak up liquid. Stir a little extra tomato sauce or water into the chili to thin it out 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 healthy Vegetarian Chili with Bulgur recipe is below. Would you like some more spicy and flavorful recipes? I knew you would—here they are!
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Vegetarian Chili with Bulgur
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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
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- 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.
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- 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.
Nutrition
Pete says
Delish ...
Thank you
Nancy Mock says
Thank YOU! I'm so glad you like it. 🙂
Matt says
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 says
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 says
Yum! This recipe had such bright flavors. My colleague provided it at our office lunch. What a treat!
Nancy Mock says
Carin, thanks so much for this! I'm so happy you liked it!
Chris says
Just made this for my work's October Potluck. It was DIVINE! This chili has turned me into a vegetarian.
Nancy Mock says
A vegetarian eh? So no more scrapple? 🙂 I'm so glad you tried this chili - thanks Chris for sharing it with everyone!!