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.
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!
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.
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.
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.
- 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.
- 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.
- 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.
- Taste and adjust the salt/seasoning. Add more vegetable broth if a thinner consistency is desired.
- Serve hot into bowls with any desired toppings. Enjoy!
This recipe makes quite a bit of chili but the leftovers freeze well.