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Dear Mother Nature,

You my friend are a tease.  Every few days you give us beautiful weather in the 60′s and 70′s hinting at the arrival of fall only to take it right back again.

That’s just not nice.  There are some of us who are terribly excited for the onset of fall.

So please just give us fall.  Is that really so much to ask?

Yes?

I figured as much.  So, I took matters into my own hands and made chili.  I don’t need cooler temps and changing leaves to tell me that it is fall, I’ll decide that on my own thank you very much.

Love, Erin

At any rate, this chili is great to freeze for when those temperatures do begin to drop (and plus by making it now I was able to use ingredients from the CSA)  The bulgur makes for a great substitute for ground beef and this chili is vegan (of course, I would most likely toss a hand full of cheese and sour cream on top….)

Vegan Bulgur Chili
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main Dishes
Serves: 4

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 whole cloves, minced
  • 1 none green pepper, diced
  • 1 cup corn kernals
  • 1 cup halved cherry tomatoes
  • 2 medium jalapenos
  • 1 tablespoon cocoa powder
  • 1 cup tomato sauce
  • 1 can kidney beans, drained
  • ½ cup bulgur
  • ½ teaspoon each cumin, cayenne pepper, chili powder, paprika
  • 3-4 cup vegetable stock

Instructions
  1. In a large stock pot, heat olive oil over medium heat. Add onions, garlic, and peppers, saute until they begin to soften. Stir in spices, corn, and tomatoes. Continue to cook for 2-3 more minutes. Stir in remaining ingredients and bring to a boil (start with 3 three cups of stock.) Once boiling, reduce to a simmer and stir occasionally.
  2. If the chili begins to thicken too much, continue to add stock until it reaches a chili-like consistency (the bulgur will soak up a good majority of the liquid.) Let simmer for 45 minutes until bulgur has softened. Taste and adjust seasoning.
  3. *This freezes really well for the winter. Other additions could be squash, zucchini, or okra.

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  • http://www.littlehouseofveggies.blogspot.com Morgan

    Your chili looks so good and perfecgt for the fall! WIll you just pass your photgraphing skills to me please??! Your pictures are always so good!

    • erin

      Haha thanks! All I’ve done is just fumbled around with my camera for a couple of years and finally have figured out to use it (my early photos on the blog are good testament to how bad I use to be and I’m not just saying that, they were bad ;) )

  • http://www.healthyfoodforliving.com Lauren

    I couldn’t agree more about embracing fall before the calendar officially marks the beginning of the season! Chili is a great way to ring in the autumn, and this recipe looks great.

  • Joe

    What is a bag pepper?

    • erin

      Drat… my recipe program wins again. I changed it- just a whole green pepper

      • Joe

        Thank you! I made it this weekend for my vegan friend and she loved it!

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  • http://www.veggienumnum.com Trudy~Veggie num num

    Beautiful chili recipe!! I make a vegan version using lentils but this looks wonderful, a little lighter and very colourful!! Yum!

    • erin

      Mmmm… I may have to try using lentils sometime!

  • http://tastespace.wordpress.com janet

    This looks great! I am always scouring for new recipes with bulgur. :)

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  • http://cookieandkate.com Cookie and Kate

    Alright—if we have another cold day in Oklahoma this spring, this is precisely what I’ll be making. Yummmm!

  • http://www.suzannefeinstein.com suzyfein

    I made this today and it was amazing, even with a few substitutes: diced yellow squash for corn, canned tomatoes for fresh, pinto beans instead of kidney beans. I will be making this OFTEN. We put cheese and sour cream on ours as well. :) Thank you!

  • MariaTeresa

    I like your suggestion of using bulgur. I use a mixture of lentils, brown rice, and finely chopped mushrooms for the “meat” base of my chili (and add black or kidney beans as well). I will have to try using bulgur. Thanks for the tip.

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  • Julie

    I made this for dinner tonight- it was delicious and I really like the texture of the bulgur. I’ll definitely be adding it to the dinner rotation. Thanks for sharing the recipe!

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  • Zuzia

    this chili is PERFECT! I’m making it for a chili cookoff tomorrow. I know it’s got a great chance. Thanks!

  • JakeHills

    Lovely recipe. I did this for some non-vegan family members for new years eve and they loved it! I left out the chili (I don’t like it hot!) and swapped the corn for chick peas. Also served it with some bruschetta for dipping.

  • Kaitlin @TheGardenGrazer

    Just bought bulgur for the very first time, so I have this pinned and ready to go! So excited to try it. Thanks for the recipe! :)