Bulgur Vegetable Chili
User Reviews
5
Bulgur Vegetable Chili
Description
This chili starts with sautéed onion and green bell pepper until softened, followed by garlic and warming spices including mild chili powder, smoked paprika, and cumin. Adding diced zucchini, sweet corn, canned tomato sauce, diced tomatoes, rinsed kidney beans, and bulgur creates a thick and flavorful stew. The mixture simmers until the bulgur cooks through and flavors meld.
The chili offers a combination of slightly smoky, mildly spicy, and earthy notes complemented by the sweetness of corn and the texture from bulgur and beans. Unlike traditional chili with meat, this vegetable version is rich and filling with varied textures from the different produce and legumes.
Serve the chili with optional toppings such as avocado, crumbled tortilla chips, fresh cilantro, vegan cheese, sour cream, or hot sauce to enhance or customize the flavor and texture experience. The chili will thicken as it cools, making leftovers ideal for reheating as a thick stew.
Ingredients
- 1 yellow onion
- 1 green bell pepper
- 1 zucchini medium
- 3-4 cloves garlic
- 1 1/2 cups sweet corn (I use frozen)
- 3 cups vegetable broth
- 15 oz. tomato sauce canned
- 15 oz. diced tomatoes or fire-roasted, canned
- 2/3 cup bulgur
- 15 oz. Kidney Beans can
- 1 Tbsp. chili powder (I use mild)
- 1 tsp. cumin ground
- 1/2 tsp. smoked paprika
Instructions
- Dice onion and bell pepper. Dice zucchini and set aside.
- In a stockpot over medium-high heat, sauté onion and bell pepper for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic.
- When onion is translucent, add garlic, chili powder, smoked paprika, and cumin. Stir and sauté 1-2 minutes.
- Add zucchini, sweet corn, broth, tomato sauce, diced tomatoes, bulgur, and kidney beans (rinsed and drained).
- Bring to a light boil. Then reduce heat and simmer for 15 minutes, stirring occasionally, until bulgur is cooked.
- Serve with any desired toppings.
Notes
- Top with avocado, crumbled tortilla chips, fresh cilantro, vegan shredded cheese, vegan sour cream, or hot sauce for added flavor and texture.
- This chili thickens over time, so adjust consistency with broth or water when reheating if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5medium bowls
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 52g | 17% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 1066mg | 23% |
| Fiber | 13g | 52% |
| Sugar | 13g | 26% |
| Vitamin A | 1636IU | 33% |
| Vitamin C | 45mg | 50% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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