This truly tasty half-hour vegetarian chili is made possible by using convenient canned beans and tomatoes (no pantry should be without them). Whole-grain bulgur adds another layer of toothsome texture and nutritional heft. This chili is relatively mild, so it's a good crowd-pleaser. If you like it spicy, add extra chili powder or serve with hot sauce.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1992
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add onions, carrot, jalapeno, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions and carrot are soft, 5 to 7 minutes.

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  • Add tomatoes with their juices, sugar and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and bulgur. Simmer until the chili is thickened, about 15 minutes.

  • Garnish with yogurt, scallions and cilantro, if desired.

Tips

Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don't confuse bulgur with cracked wheat, which is simply that--cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, buylebanese.com.

Nutrition Facts

215 calories; protein 10g 20% DV; carbohydrates 38.7g 13% DV; exchange other carbs 2.5; dietary fiber 13.6g 55% DV; sugars 6.9g; fat 3.7g 6% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 2936.2IU 59% DV; vitamin c 32.7mg 55% DV; folate 92.9mcg 23% DV; calcium 119.6mg 12% DV; iron 3.4mg 19% DV; magnesium 75.8mg 27% DV; potassium 860.3mg 24% DV; sodium 658.2mg 26% DV; thiamin 1.3mg 132% DV; added sugar 1g.

Reviews (8)

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8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/16/2014
Yummy! 1. Used chili-ready tomatoes- would go for the petite diced next time just cause the kids don't like tomatoes that much. 2. Used 1can medium hot chili beans and 1can black beans 3. Replaced bulgar with ground beef alternative-a green pea product found in the freezer section. Came out really nice. Served with fat free sour cream chives from the garden and tortilla chips. Everyone loved it. Pros: Very tasty and quick. Family pleaser Cons: I fixed them as I cooked;) Read More
Rating: 3 stars
01/02/2014
Here's how to speed it up even more Used a 12 ounce bag of frozen chopped onions (Kroger recipe starters) and two frozen chopped garlic cloves (Trader Joe's) to save time. Added half a red bell pepper chopped. And used two 14 and a half ounce cans diced tomatoes with chipotles and one 14 and a half ounce can crushed tomatoes instead of whole tomatoes. Cut back on the chile powder because tomatoes were already spicy. Added farro (again Trader Joe's) because I had no bulgar. Pros: Easy tasty great cold weather food Read More
Rating: 4 stars
09/24/2013
Delicious but less onions more veg more spice added Here are the changes I made and it was delicious! one less onion one or two extra carrots add red pepper add cilantro add bay leaf while cooking. Read More
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Rating: 2 stars
03/13/2013
I didn't care for the texture of this chili...so many onions...first of all chopping onions takes some time so I wouldn't consider this 30 minute chili. Second 3 onions?!?! I cooked all the veggies the recommended 7 minutes and even after the 15 min simmer the carrots and onions were not as soft as I'd like them in chili. And I really diced them small. The flavor was okay but the texture was too vegetable-y. And it was quite thick I even added broth to help but it was still too thick for me. My husband wouldn't eat it. Pros: Pantry items meatless Cons: Lots of chopping not kid-friendly Read More
Rating: 5 stars
02/09/2013
Yumm- but I did change it slightly 3 onions is a lot. Once I had these chopped I couldn't put in just one carrot and some garlic. I added another carrot 2 stalks of celery and about4 oz sliced shrooms. I had purchased 2 28 oz cans toms (couldn't find a 14 oz can) so I used all of them. The directions weren't clear on whether the bulger should be soaked first; when I make taboulli I soak the bulgur for 30-45 mins. And there wasn't a lot of excess moisture after addings toms. So I added about 1.5 cups water and almost a half cup of bulger. I cooked it longer to make sure the bulger was cooked maybe 25 mins. Just finished a bowl- it was awesome. One reviewer mentioned wheat berries instead of bulger. That's what I'll use next time; the bulger was almost tasteless (with more veggies in there). But it needed something chewier- wheat berries (or TVP) would provide that. Pros: fast easy yumm Cons: couldn't find 14 oz can of whole toms Read More
Rating: 5 stars
11/12/2012
Really Enjoyed this Vegetarian Chili I made this recipe as directed with the only exception being I did not have any bulgur on hand. I replaced the bulgur with an equal amount of wheat berries which worked out very well. I served with a sprinkling of cheddar cheese and saltine crackers. Cornbread would be a great addition next time I make this wonderful chili! Pros: Easy to put together in a matter of minutes Cons: None Read More
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Rating: 4 stars
11/05/2012
Minor Change I usually use seitan in my chili but will definitely try the bulgar wheat instead. I will use green peppers and I always use a small amount of cocoa powder to balance the sweet bitter of chili. For me cocoa is essential for chili!! Read More
Rating: 4 stars
03/27/2012
Hearty and Delicious This recipe is easy to make and vry tastey. I had to add more spice and jalapenos to it as we thought it could use a bit more but we like things on the spicy side. The only thing I would like to see different is maybe a bit more carrots and maybe some bell peppers. Pros: Easy to make Read More