Vegetarian Chili with Bulgur
Warm up with my Vegetarian Chili with Bulgur. It makes a hearty New England-worthy meal, whether for your family for supper or for friends over to watch the Super Bowl. The chili is meat-free but loaded with peppers, tomatoes, and Mexican beer.
Servings: 10 servings
Calories: 231kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large red bell pepper, diced (seeds and veins removed)
- 1 large green bell pepper, diced (seeds and veins removed)
- 2 cloves garlic, minced
- 1 jalapeno, diced (seeds and veins removed)
- 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 cream, chopped cilantro, diced avocado
Instructions
Sauté some veggies:
- Pour the 2 tablespoons olive oil into a large stock pot or Dutch oven, and heat it over medium-high heat. Add in 1 medium onion, diced, 1 large red bell pepper, diced, and 1 large green bell pepper, diced.
- Sauté the veggies, stirring occasionally, for about 10 minutes until the onions and peppers are soft.
- Add in the 2 cloves garlic, minced and 1 jalapeno, diced, and sauté everything for another two minutes.
Add the spices:
- Stir in 3 teaspoons of the chili powder, the 3 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons cumin, and a 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 28 ounces tomato sauce, 28 ounces crushed tomatoes, and 12 ounces dark beer, followed by the 2 cups corn kernels, 15.5 ounces red kidney beans, and 1 cup 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 1 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 choice of Optional toppings: shredded Mexican cheese, vegan cheese shreds, sour cream, chopped cilantro, diced avocado. 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.
Nutrition
Serving: 1serving | Calories: 231kcal | Carbohydrates: 41g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 802mg | Potassium: 878mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1362IU | Vitamin C: 51mg | Calcium: 73mg | Iron: 4mg
