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.
Servings5 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
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)
Calories: 248 kcal | Carbohydrates: 52 g | Protein: 11 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 1066 mg | Fiber: 13 g | Sugar: 13 g | Vitamin A: 1636 IU | Vitamin C: 45 mg | Calcium: 96 mg | Iron: 4 mg