This hearty, healthy, and delicious vegetarian bulgur chili is sure to convert even the most die-hard of meat lovers!
We have exciting news: Owen is going to be a big brother. We’re expecting a baby at the end of December. I delayed sharing earlier because my pregnancy took longer than I hoped and I felt nervous and superstitious. After a series of reassuring scans and tests and finally feeling the baby move, I began to relax. Now at 24 1/2 weeks, I’m excited to share the news and look forward to meeting our new little one.
Five years ago, when I was pregnant with Owen, I had a huge chili craving. My office was in Soho near a casual lunch spot that served the best veggie chili I’d ever had. It appeared on a rotating menu, so I checked every day and ordered a large bowl with extra bread whenever it was available. That craving was intense—by 1pm I’d suddenly be ravenous.
This pregnancy has brought similar cravings. I love spicy food and find myself adding red pepper flakes and sriracha to many dishes. Now that fall is here, I’m excited to dig into hot, comforting chili.
Alex also likes chili, but he isn’t a fan of most vegetarian versions because many are bean-heavy and he doesn’t care much for legumes. When a chilly evening inspired a craving, I set out to create a vegetarian chili my meat-loving husband would enjoy.
The not-so-secret ingredient, hinted at in the title, is bulgur.
Bulgur is a whole grain high in fiber and low in fat and calories (note: it contains gluten). Most people know bulgur from tabbouleh, but it also works wonderfully in chili. Cooked bulgur plumps and thickens, creating a texture similar to ground meat. Alex said the texture reminded him of ground beef chili and called this the best vegetarian chili he’d ever had.
That’s good news, because I plan to make plenty of this chili over the coming months.
Vegetarian Bulgur Chili
This simple vegetarian bulgur chili is satisfying, hearty, and freezer-friendly for up to three months. The jalapeño and cayenne are optional—include them for heat or omit for a milder chili. The chili is vegan, though I like to top mine with cheddar and sour cream.
Servings
8
Author
Turnip the Oven
Turnip the Oven
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion diced
- 1 red bell pepper seeded and diced
- 2 jalapeños optional, minced
- 4 cloves garlic minced
- 3 tablespoons chili powder
- 2 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper optional
- 3/4 cup bulgur
- 1 can crushed tomatoes 28-ounce
- 1 can diced tomatoes 15 ounce
- 1 1/2 teaspoons kosher salt
- 2 cans black beans 15-ounce, rinsed and drained
- Topping suggestions: shredded cheddar cheese sour cream, diced avocado, cilantro, minced jalapeños
Instructions
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Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, bell pepper, and jalapeños and cook until softened but not brown, about 3 minutes. Add the garlic, chili powder, cumin, oregano, cinnamon, and cayenne and cook until fragrant, about 1 minute. Stir in the bulgur, crushed tomatoes, diced tomatoes with their juices, salt, and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes. Add the black beans and continue to simmer, uncovered, until the bulgur is tender-chewy and the chili thickens slightly, about 10 to 15 minutes more. Serve with desired toppings.
Recipe Notes
Like most chilis, this will thicken as it cools. To reheat, stir in a little water to loosen the consistency if needed.
