Bulgur Vegetarian Chili
A hearty, vegetarian chili that is the perfect replacement for the meat-based version. Bulgur provides the heft and pairs well with the chili spices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
Ingredients
- 1 medium yellow onion
- 2 cloves garlic
- 1 jalapeno (seeds removed if desired)
- 1 tablespoon olive oil
- 1 medium parsnip (roughly 1/4 pound)
- 1/2 cup bulgur
- 1 tablespoon chili powder
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1/2 teaspoons smoked paprika
- Pinch of cloves
- Salt (to taste)
- 1 28- ounce can crushed tomatoes
- 2 ounces bittersweet chocolate
- 2 1/2 to 4 cups vegetable broth
- 1 15- ounce can kidney beans (drained and rinsed)
Instructions
- Chop the onion, garlic, and jalapeno into large chunks. Place in a food processor and pulse until everything is minced. Drain any liquid that may have formed.
- Heat a stockpot over medium heat. Add olive oil and onion mixture. Cook until onions are fragrant and transparent, 5 to 6 minutes. Meanwhile, chop the parsnip into large chunks and pulse in the food processor until the pieces are the same size as the bulgur. Transfer to the pot with the onions.
- Stir in the bulgur and spices, cooking for 1 to 2 minutes or until you can smell the spices. Add in the tomatoes, chocolate, and 2 1/2 cups of the vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for 10 minutes.
- After 10 minutes, stir in the kidney beans, cover, and cook for another 10 to 15 minutes. Bulgur should be tender. Taste and adjust the salt/seasoning. Add more vegetable broth if a thinner consistency is desired.
Notes
Tips and Tricks: This recipe makes quite a bit of chili but the leftovers freeze well. I like to make a double batch, freeze, and eat for a month.
The spices can be played with a bit. I'll add extra as I like a lot of seasoning but the most import thing here is the salt. Add enough that it bolsters the spices. Too little salt and it just tastes like tomato soup.
I like my chili to have a thicker consistency so I typically use less broth. Start with the 2 1/2 cups and check occasionally to make sure the mixture isn't too thick.
Stock up: get the pantry ingredients you will need: bulgur, kidney beans, crushed tomatoes
Nutrition: get the information.
Nutrition
- Calories: 437
- Sugar: 28.5
- Sodium: 788
- Fat: 10.1
- Carbohydrates: 81.8
- Fiber: 19
- Protein: 14.3
- Cholesterol: 0
Find it online: https://naturallyella.com/bulgur-vegetarian-chili/