By: EatingWell User
Easily adapted to Vegetarian white chicken chili
I made a vegetarian version of this dish using quorn chicken tenders that I cut into small pieces. I had a yellow crookneck squash from a farmers market, so I used that in combination with zucchini. I thought the yellow really held up nicely and added a beautiful color, where the zucchini faded to a greenish/brown after simmering. I don't like using canned beans, so I used dried, which I always feel is worth the extra step of soaking overnight and boiling the next day. I topped mine with a little chopped cilantro and a 1/4 of a lime squeezed over it just before serving. I thought the lime complimented the flavors of this chili. The bulgur wasn't even noticeable as far as flavor, but was great for texture and added fiber. I really love spicy foods, so I also added two habaneros and a jalapeno from my garden, which was just perfect for me! I wanted 8 servings, so I also used 1.5x's each ingredient, which made a HUGE pot of chili! I think I got at least 9 large servings out of it. I will make this again, but the lime and hot peppers are a must for me!
Pros: Great flavors with simple ingredients