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    Home » Recipes » Chili

    Bulgur Vegetable Chili

    Jan 31, 2013 by Kaitlin

    A satisfying Bulgur and Bean Vegetable Chili recipe filled with hearty, nourishing ingredients. Simple to prepare and great on chilly days. (Vegan, oil-free.)

    Vegan bulgur vegetable chili in a white bowl with avocado

    This bulgur chili is simple to make and so satisfying!

    It combines hearty beans, tender bulgur, warm spices, and a variety of colorful vegetables for lots of plant-based nutrients.

    Both nourishing and comforting.

    Close-up view of uncooked bulgur wheat on a plate with spoon

    What is Bulgur?

    Bulgur wheat is a whole grain made from parboiled groats of several different wheat species. (Therefore it's not a gluten-free grain.)

    Nutrients: It contains protein, fiber, and several vitamins and minerals.

    Different sizes: You can find it in a variety of grinds from fine, medium, coarse, and extra-coarse. (I use a medium or coarse grind for this recipe.)

    Meat substitute: Bulgur is a great substitute for the ground beef or meat in traditional chili because it thickens up the texture and makes it so cozy and hearty. It's a great option for vegan and vegetarian chili.

    Cooking and preparing chili in a large stockpot with ladle

    Ingredients for Bulgur Chili

    For this recipe you will simmer in a large pot:

    • Yellow onion: Or you can use white onion or sweet onion instead.
    • Green bell pepper: I like the flavor of green pepper best in this chili, but you can use orange, yellow, or red bell pepper instead.
    • Fresh garlic cloves: Or substitute a teaspoon or two of dried garlic powder instead.
    • Zucchini: Or you can use yellow summer squash if desired.
    • Sweet corn: Either canned, frozen, fire-roasted, or fresh.
    • Kidney beans: I like kidney beans best with this recipe, but you can easily substitute pinto beans or black beans if desired.
    • Bulgur: I use a medium or coarse grind for this recipe.
    • Canned diced tomatoes: Either regular diced tomatoes or fire-roasted.
    • Tomato sauce: You will need a 15-ounce can tomato sauce (not marinara).
    • Vegetable broth: Be sure to use low sodium if preferred.
    • Chili powder + ground cumin + smoked paprika: This recipe is fairly mild if using a mild chili powder. You could also include other spices or herbs like dried oregano.
    Close-up view of bulgur chili in a white bowl with spoon

    Customizing

    Make it spicy: Add jalapeño, cayenne pepper, chipotle in adobo sauce, or hot sauce to taste.

    Omit the zucchini: Feel free to leave out the zucchini and replace with another can of beans such as black beans, pinto beans, or kidney beans. You could also include potatoes or sweet potato.

    Make it gluten-free: Bulgur is not a gluten-free grain, so you could replace it with rice or quinoa if desired.

    Serving

    Serve this chili as it is, or garnish your bowl with your favorite toppings. A few ideas include:

    • Avocado (my favorite!)
    • Crumbled tortilla chips
    • Fresh cilantro
    • Green onions (scallions)
    • Vegan shredded cheese
    • Vegan sour cream
    • Hot sauce

    Storing

    Store leftovers in an airtight container in the refrigerator once it fully cools. Then reheat in the microwave when ready to enjoy. We find it keeps in the fridge for about 4-5 days.

    Note: The chili continues to thicken as it sits and the bulgur soaks up more liquid.

    Bowl of chili topped with avocado and fresh cilantro

    For more inspiration, also browse all vegan soup + chili recipes.

    Vegan bulgur vegetable chili in a white bowl with avocado

    Bulgur Vegetable Chili

    A satisfying vegan chili filled with hearty bulgur, beans, and vegetables. Simple to prepare, and so warm and nourishing! Great served with avocado.
    5 from 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 45 minutes minutes
    Author: Kaitlin - The Garden Grazer
    Course: Soup
    Cuisine: Oil-Free, Vegan
    Servings: 5 medium bowls

    Ingredients

    • 1 yellow onion
    • 1 green bell pepper
    • 1 medium zucchini
    • 3-4 cloves garlic
    • 1 1/2 cups sweet corn (I use frozen)
    • 3 cups vegetable broth
    • 15 oz. can tomato sauce
    • 15 oz. can diced tomatoes (or fire-roasted)
    • 2/3 cup bulgur
    • 15 oz. can kidney beans
    • 1 Tbsp. chili powder (I use mild)
    • 1 tsp. ground cumin
    • 1/2 tsp. smoked paprika
    Prevent your screen from going dark

    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

    For serving: Add avocado, crumbled tortilla chips, fresh cilantro, vegan shredded cheese, vegan sour cream, or hot sauce.
    Thickness: The chili will continue to thicken as it sits.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Bulgur Vegetable Chili
    Amount per Serving
    Calories
    248
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    1066
    mg
    30
    %
    Carbohydrates
     
    52
    g
    17
    %
    Fiber
     
    13
    g
    54
    %
    Sugar
     
    13
    g
    14
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    1636
    IU
    33
    %
    Vitamin C
     
    45
    mg
    55
    %
    Calcium
     
    96
    mg
    10
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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    If you are enjoying this Bulgur and Bean Vegetable Chili recipe, also check out:

    • Teriyaki Vegetable Stir Fry (Oil-Free)
    • Black Bean Tacos
    • Vegetable Barley Soup
    • Kidney Bean, Spinach, Orzo Soup

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Chili Recipes

    • Mushroom Chili
    • Black beluga lentil chili in a white bowl
      Beluga Lentil Chili
    • Quinoa black bean chili in a white bowl with spoon
      Smoky Black Bean Quinoa Chili with Chipotle
    • Fiesta Three Bean Chili

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Jennifer

      September 16, 2022 at 7:13 pm

      5 stars
      Another easy and tasty recipe! Enjoyed this tonight, served with fresh buns and crumbled tortilla chips. Thanks for sharing!!

      Reply
      • Kaitlin

        September 20, 2022 at 8:46 am

        So awesome, Jennifer! Glad you found another recipe you enjoy. Thanks as always for leaving such kind feedback. 🙂

        Reply
        • Jennifer

          May 07, 2023 at 7:53 am

          I’ve now made this chili recipe several times, and since changing over to gluten-free in the new year, I sub millet for the bulgur. It is a great alternative for anyone looking for subbing something other than rice or quinoa. 😁

          Reply
          • Kaitlin

            May 07, 2023 at 8:07 am

            Excellent substitute, Jennifer! Love that. Thanks for coming back to share this helpful feedback!

    2. Carla

      April 24, 2022 at 1:22 pm

      5 stars
      We served ours with hot sauce and sliced avocado. Really tasty and satisfying, thank you!

      Reply
      • Kaitlin

        April 24, 2022 at 6:42 pm

        So great to hear!

        Reply
    3. Em

      October 30, 2017 at 9:47 am

      The dish is amazing. I also add kale, more corn, and more chili once on my plate, because it wasn't even mildly hot. Thanks for that!

      Reply
      • Kaitlin | The Garden Grazer

        November 12, 2017 at 1:26 am

        So great! Glad you were able to adapt it to suit your taste!

        Reply
    4. J. Hayes

      March 04, 2013 at 3:51 pm

      I made this last night and it was a huge hit. Thank you so much. I had never even noticed the cute little bags of quick-cook bulgur, barley and farro at Trader Joes. Great find. I will definitely be making this chili again!

      Reply
      • Kaitlin

        March 04, 2013 at 8:19 pm

        So great! TJ's has so many awesome finds. Thanks for coming back to let me know you enjoyed the chili!

        Reply
    5. Anonymous

      March 01, 2013 at 3:41 pm

      This was absolutely delicious, the kids and I all loved it. Thank you for sharing!

      Reply
      • Kaitlin

        March 01, 2013 at 6:06 pm

        So great to hear you all enjoyed!

        Reply
    6. Janet

      February 05, 2013 at 1:32 pm

      I love bulgur! I actually prefer the coarse kind but still have some of the fine grain stuff I need to use up. It is a neat way to get that ground meat texture in chili.

      Reply
      • Kaitlin

        February 05, 2013 at 2:49 pm

        Totally agree - such wonderful texture!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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