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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.
AuthorKaitlin - The Garden Grazer
Prep Time:30 mins
Cook Time:15 mins
Total Time:45 mins
CourseSoup
CuisineOil-Free, Vegan
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