This is my recipe for what I consider to be the best vegetarian chili out there. It’s made with both black and kidney beans, is perfectly spiced, and has bulgur added to the mix for a more classic “meaty chili” texture – this is such a wholesome dish.

Vegetarian Chipotle Chili

I started my new job this week! It’s been quite a transition. I went from being at home all day with my puppy doing whatever I wanted to working Monday to Friday full-time. Everyone is really nice at the new place and I’m looking forward to learning new things from some really smart people. Fingers crossed it goes well!

Vegetarian Chipotle Chili

My in-laws are still here and they’ve taken over dinner duty while I sort my newly busy self out. Maaaaan oh man, I am going to miss them!! It’s so nice having people you love cook for you. Good food is my love language.

Vegetarian Chipotle Chili

This is a recipe for my favourite vegetarian chili. It’s kicked up a notch with chipotle peppers, uses black and kidney beans, and has a little bit of bulgur in the mix for a thick texture.

Vegetarian Chipotle Chili

I hope you love this as much as I do! It comes together in under an hour and is FANTASTIC topped with shredded cheese, diced avocado, and thick sour cream. I highly recommend some tortilla chips for dipping too because…chili.

Vegetarian Chipotle Chili


Vegetarian Chipotle Chili


  • 1 tbsp extra virgin olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/4 tsp kosher salt
  • 1 chipotle chile in adobo sauce, with a little extra sauce
  • 1 tbsp granulated sugar
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can kidney beans, slightly drained
  • 1 15-ounce can black beans, slightly drained
  • 1/2 cup bulgur
  • 2 1/2 cups vegetable broth
  • Toppings: Sour cream or plain greek yogurt, shredded cheese, avocado, etc.


  1. In a large Dutch oven or stockpot, add the olive oil and then the diced onion. Sauté over medium-low heat, stirring regularly, until onions are fragrant and translucent, about 5 to 6 minutes. Add the minced garlic and cook for another minute.
  2. Add all of the spices, salt, the chipotle in adobo, sugar, canned tomatoes, beans, bulgur, vegetable broth, and stir. Bring to a boil, reduce to a simmer, cover, and let cook for 30 minutes. Bulgur should be tender.
  3. Taste and adjust the salt/seasoning. Add more vegetable broth if a thinner consistency is desired.
  4. Serve hot into bowls with any desired toppings. Enjoy!


This recipe makes quite a bit of chili but the leftovers freeze well.

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6 Responses to Vegetarian Chipotle Chili

  1. Ashlae says:

    I made the WORST chili a couple of nights ago. It tasted like tomatoes and too much garlic and the entire time I was trying to figure out what was missing.. CHIPOTLE, duh. 😉 Love this recipe, lady! Especially the addition of bulgur.

  2. Yes please! I can never get tired of trying new versions of chili and this one sounds great.

  3. YUM I love a good vegetarian chilli! I could eat it night after night – of course with all the trimmings 🙂 Can’t wait to give this version a try. Thanks for sharing x

    ps. Congrats on the new job!

  4. Looks like an absolutely perfect bowl of chili! Love the addition of bulgar. Enjoy your new job!

  5. Joanne Bruno says:

    Good luck with the new job, chica!! I’m sure you’ll settle into a new rhythm soon. I’ve been loving making big pots of comfort food lately, so this is definitely going to have to make it onto the menu soon! Looks so cozy.

  6. Maria says:

    Veggie chili in the winter is the best!! I love freezing half for an easy meal later!! Transitioning schedules can be so hard! Best of luck to you in your new endeavors!

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