Easy Spicy Vegetarian Chili
"This is a very thick chili. The bulgur almost takes on the colour, form/texture of ground meat. Excellent with fresh bread and a garden salad or as a meal itself. Freezes/reheats well. From Meal Lean i Yumm!"
photo by flower7
- Ready In:
- 55mins
- Ingredients:
- 21
- Serves:
-
7
ingredients
- 1 teaspoon olive oil
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 1 medium red pepper, chopped
- 3 garlic cloves, minced
- 2 cups fresh mushrooms, sliced
- 2 cups red kidney beans, cooked (a 540ml can, drained)
- 2 cups chickpeas, cooked (a 540ml can, drained)
- 1⁄2 cup bulgur or 1/2 cup couscous, rinsed
- 796 ml diced tomatoes, canned
- 1 cup salsa, medium
- 1⁄2 cup water
- 1 tablespoon chili powder
- 1 teaspoon dried basil
- 1⁄2 teaspoon ground pepper
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cayenne
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon sugar
- 1 cup canned corn niblet (frozen works well)
directions
- Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
- Add mushrooms, saute 4-5 minutes.
- Add remaining ingredients except corn.
- Increase heat to high to bring to a boil.
- Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
- Stir in corn, simmer until heated through.
- Makes about 10 cups or 6-7 servings of 1 1/2 cups.
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Reviews
-
Ok... We invited family friends over for Sabbath lunch with out knowing of any dietary restrictions other than our own(kosher). He pulled a fast one on us that "He" the husband was a vegan. My first reaction was Oh $#!^ what am I going to make!(that we will also like to eat) This was great! The heat/spice level was up there where I like it and though meatless it was a good bean chili. I did add black beans as well. He also said it was the best chili he has had. At least we have a goto meal if I don't want to be adventurous with vegan food the next time they come over. Thanks for saving the day!!!! -
This was a tasty medium-heat chili. It can easily stand to use another tablespoon of chili powder if you like spicy chili. I used a 15 oz. can of black beans instead of kidney beans and a 15 oz. can of chickpeas (540 ml equals 19 oz.). I also used the bulgur, which I don't think really added anything to the chili. If I make it again, I'll omit the bulgur and the sugar to see how it compares. Thanks for posting this recipe!
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I loved this, my husband thought it was warm salsa. I made it without mushrooms, as I don't like them. I ate the leftovers for days, so yummy. I thought it was so colorful and filling. We served it with corn chips, shredded cheese and a dollop of sour cream. -
This was pretty good, but was lacking in flavour for my tastes. This may have been largely due to the fact that I didn't have any cumin, but I think that it's still lacking something. I think that next time I'll use vegetable broth in place of the water, which should give it more flavour, instead of just adding salt. Good, though! I used red and yellow bell peppers, lots of sliced white mushrooms, a big can of mixed chickpeas and fava beans (that was all I had), couscous, and added extra red pepper flakes.
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I would give this recipe 10 stars if I could! This was super good and easy!! I used black and kidney beans and almost minced the mushrooms so that they would blend into the chili. I also used red, yellow, and green peppers, and left out the corn. I loved the texture that the bulger added. This was a very satisfying and delicious vegeterian meal that my meat-eating family also loved! I can't wait to make it again!
see 13 more reviews
Tweaks
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This was pretty good, but was lacking in flavour for my tastes. This may have been largely due to the fact that I didn't have any cumin, but I think that it's still lacking something. I think that next time I'll use vegetable broth in place of the water, which should give it more flavour, instead of just adding salt. Good, though! I used red and yellow bell peppers, lots of sliced white mushrooms, a big can of mixed chickpeas and fava beans (that was all I had), couscous, and added extra red pepper flakes.
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Fantastic! We used portabelllas for our mushrooms (4 large caps). We subbed a can of crushed tomatoes and two chipotle's in Adobo sauce for the salsa and cayenne pepper. We also used 1/2 cup of Young's chocolate stout instead of water. Topped with some cilantro and grated cheddar cheese and served with white rice. This recipe is a keeper! -
This was a tasty medium-heat chili. It can easily stand to use another tablespoon of chili powder if you like spicy chili. I used a 15 oz. can of black beans instead of kidney beans and a 15 oz. can of chickpeas (540 ml equals 19 oz.). I also used the bulgur, which I don't think really added anything to the chili. If I make it again, I'll omit the bulgur and the sugar to see how it compares. Thanks for posting this recipe!
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I love spicy veggie dishes and this had just the right amount of heat for me, but... I feel like there was a dimension of taste missing from the dish, although I can't really put my finger on what it was! Maybe plain old salt? :-) Mind you, I had this as-is and I think the missing dimension might very well be filled with a nice piece of bread!! I might also use less diced tomatoes and more salsa the next time. Apart from these minor gripes, a lovely dish that makes a lot, and is easy to prepare! I used couscous and 1 tbls of canola oil instead of the olive oil. A great weekday dish that will certainly get made again with a bit of tweaking - thanks for sharing!
RECIPE SUBMITTED BY
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Thanks for visiting my page! I just graduated with a Bachelor of Science in Human Nutritional Sciences in May 2008 after 5 years of hard work. My hard work paid off as I was accepted to a post graduate dietetic internship which I am currently completing and will be done in June. The internship allows me achieve professional designation as a registered dietitian. This is a very exciting but also a very busy time for me so I have not been contributing to zaar nearly as much as i'd like to.
I have always loved baking and cooking and looking for healthier recipes or ways to make recipes healthier to fit into my lifestyle. I am pesco-vegetarian as I do not want animals to suffer for my consumption.
I also love to be active in individual sports and train year round for triathlon. I am both an active racer and volunteer. The distance I prefer most is the Sprint distance - 750m swim, 20km bike, 5km run. This upcoming race season marks my 16th year of participating in triathlon. I love it just as much, if not more, than I did 16 years ago!! I also have a newfound love for Iyengar yoga.
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