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Half-Hour Chili

EatingWell Fast & Flavorful Meatless Meals (2011)

Your rating: None Average: 3.8 (42 votes)

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.


Half-Hour Chili Recipe

7 Reviews for Half-Hour Chili

01/02/2014
Anonymous
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.

Easy, tasty, great cold weather food
Comments
09/24/2013
Anonymous
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.

Comments
03/12/2013

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.

Pantry items, meatless
Comments
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.

fast, easy, yumm
Comments
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!

Easy to put together in a matter of minutes
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