Bulgur Vegetable Chili (Easy!)
This hearty Bulgur Chili is brimming with tender bulgur, protein-rich beans, and colorful veggies. It's easy to make with wholesome ingredients. Plus you can leave it mild or make it spicy!
Servings: 6 large bowls
Ingredients
- 1 yellow onion
- 1 green bell pepper
- 1 medium zucchini
- 4 cloves garlic
- 1 1/2 cups sweet corn
- 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 (or more)
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
Instructions
- Dice the onion and bell pepper. Dice the zucchini and set aside.
- In a stockpot over medium-high heat, sauté the 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 the garlic.
- When the onion is translucent, add garlic, chili powder, smoked paprika, and cumin. Stir and sauté for 1-2 minutes.
- Add the 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 15-20 minutes, stirring occasionally, until bulgur is cooked.
- Salt and pepper to taste. Serve with any desired toppings.
Notes
For serving: Add avocado, crumbled tortilla chips, fresh cilantro, vegan shredded cheese, vegan sour cream, or hot sauce.
Make it spicy: This chili is mostly mild as written, so heat it up with more chili powder, jalapeño, cayenne pepper, chipotle in adobo sauce, or hot sauce.
Thickness: The chili will continue to thicken as it sits.
Yield: Recipe makes about 10 cups chili.
Nutrition Per Serving (Estimate)
Calories: 207 kcal | Carbohydrates: 44 g | Protein: 9 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.3 g | Potassium: 862 mg | Fiber: 11 g | Sugar: 11 g | Vitamin A: 1282 IU | Vitamin C: 38 mg | Calcium: 82 mg | Iron: 4 mg
