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    Home » Recipes » Cinco Mayo

    Spicy and Easy Vegetarian Chili

    By Nancy Mock January 26, 2017 Updated November 15, 2022 8 Comments

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    White bowl of chili with beans and green cilantro
    Vegetarian chili with cheese and chopped cilantro in a white bowl
    Thick chili in a tomato sauce with cheese and cilantro

    This is a delicious and easy vegetarian chili. It's thick, spicy, and made with lots of veggies and bulgur wheat. It's meat-free and really satisfying!

    Red cloth surface under a round white bowl of chili.
    → Jump to Recipe

    This recipe is based on a chili that lives in my memory. A chili from a gourmet deli where I worked way back a long, long time ago.

    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 morning we had fresh vegetarian chili, thick and spicy, made with bulgur wheat. Though I ate that chili for lunch every day that I worked there, I never thought to ask the owner for 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.

    Textured cloth with a white bowl of chili and green cilantro

    Why you'll love it

    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.

    Off white cloth under a white bowl of red chili.

    🔪 How to make this recipe

    Step 1: Bloom the spices

    Image of spices for ground beef

    Heat oil in a large pot and add in minced garlic and spices. Stir everything over medium heat for a few minutes until the garlic and spices are fragrant.

    Step 2: Add in the rest of the ingredients

    Not Going To The Fair.Sausage Peppers and Onions at Home|HungryEnoughToEatSix.com

    Stir in the tomatoes, bulgur, beer and the other ingredients. Bring the mixture to a simmer and add in the vegetables.

    Step 3: Cook the chili

    Simmer the chili for about a half hour until the bulgur is tender. Stir in some salt, and simmer it for a few minutes more.

    Step 4: Serve it up

    White bowl of vegetarian chili topped with cilantro.

    Ladle the chili into bowls and enjoy!

    Chili in a white bowl with cheese and cilantro on top

    The recipe for Spicy Vegetarian Chili is below. Would you like some more spicy and flavorful recipes? I knew you would — here they are!

    Mexican Spiced Chicken
    Make a delicious and spicy dinner or a week's worth of make-ahead lunches! Mexican Spiced Chicken includes bell peppers and flavorful rice.
    Take me there
    Jasmine rice cooked with diced tomatoes, bell pepper strips and chicken breast.
    Spicy Egg & Sausage Breakfast Bake
    This make-ahead breakfast bake is loaded with savory sausage, peppers, and plenty of melty Pepper Jack cheese. It's a delicious, savory morning meal!
    Take me there
    Image of a pan of baked Spicy Egg & Sausage Bake
    Savory Shredded Pork Sliders for a Crowd
    These tasty pork sliders are made with shredded, seasoned pork on slider rolls, and you can bake up a big batch to make everyone happy! 
    Take me there
    Shredded pork with cheese on slider rolls.

    💬 What do you think of this chili recipe? Please take a second between bites to leave a star rating and a comment!

    White bowl of vegetarian chili topped with cilantro.

    Spicy and Easy Vegetarian Chili

    Nancy Mock
    This is a delicious and easy vegetarian chili. It's thick, spicy, and made with lots of veggies and bulgur wheat. It's meat-free and really satisfying!
    5 from 7 votes. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Appetizer, Dinner, Super Bowl Food
    Servings 7 servings

    Ingredients
     
     

    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 tablespoon chili powder
    • 3 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 2 teaspoons cumin
    • 28 ounces tomato sauce
    • 28 ounces crushed tomatoes
    • 12 ounces dark beer
    • 1 medium onion, diced
    • 2 cups corn kernels
    • 1 large green bell pepper, seeds and veins removed, diced
    • 1 large red bell pepper, seeds and veins removed, diced
    • 1 jalapeno, seeds and veins removed, diced
    • 15.5 ounces red kidney beans
    • 1 cup bulgur wheat
    • 1 teaspoon salt
    • Optional toppings: shredded Mexican cheese, vegan cheese shreds, sour ceam, chopped cilantro, diced avocado
    • Fresh cilantro leaves, chopped for garnish

    Instructions
     

    Start with the garlic and spices:

    • Put the oil, minced garlic, chili powder, garlic powder, onion powder and cumin In a large pot or Dutch oven. Stir the ingredients together over medium heat.
    • Continue to stir and cook the mixture for about 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.
    • Stir everything together and bring to a simmer over medium-high heat.
    • Add in the onion, corn, green pepper, red pepper, jalapeno, kidney beans and bulgur. Stir to thoroughly combine everything and then cover.
    • Reduce the heat to medium and cook for 20-25 minutes, until the bulgur is cooked through and tender.
    • Remove the lid and stir in the salt. Simmer uncovered for another 15 minutes until the chili has thickened.
    • Ladle the chili into serving bowls. Add your favorite toppings and serve it hot.

    Nutrition

    Serving: 1servingCalories: 336kcalCarbohydrates: 60gProtein: 13gFat: 6gSodium: 1193mgPotassium: 1287mgFiber: 14gSugar: 13gVitamin A: 1945IUVitamin C: 72.6mgCalcium: 102mgIron: 6.1mg
    Tried this recipe?Leave a comment, tell me what you think!

    More Cinco Mayo

    • Best Make-Ahead Breakfast Enchiladas
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      Grilled Corn & Jalapeño Queso Dip
    • Collage of margaritas, dips and main dishes for Cinco de Mayo.
      ¡Delicioso Cinco de Mayo Party Food Recipes!
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      Creamy Coconut and Lime Margarita

    Reader Interactions

    Comments

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      Recipe Rating




    1. Pete

      November 18, 2018 at 5:41 pm

      Delish ...

      Thank you

      Reply
      • Nancy Mock

        December 01, 2018 at 3:40 pm

        Thank YOU! I'm so glad you like it. 🙂

        Reply
    2. Matt

      October 26, 2018 at 12:38 pm

      5 stars
      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!

      Reply
      • Nancy Mock

        October 28, 2018 at 9:45 pm

        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!

        Reply
    3. Carin

      October 26, 2018 at 12:36 pm

      5 stars
      Yum! This recipe had such bright flavors. My colleague provided it at our office lunch. What a treat!

      Reply
      • Nancy Mock

        October 28, 2018 at 9:43 pm

        Carin, thanks so much for this! I'm so happy you liked it!

        Reply
    4. Chris

      October 26, 2018 at 12:29 pm

      5 stars
      Just made this for my work's October Potluck. It was DIVINE! This chili has turned me into a vegetarian.

      Reply
      • Nancy Mock

        October 28, 2018 at 9:43 pm

        A vegetarian eh? So no more scrapple? 🙂 I'm so glad you tried this chili - thanks Chris for sharing it with everyone!!

        Reply

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