Hearty, Classic Vegan Chili
Last night as I was tucking my 7 year-old into bed, she said, “Mom, will you make chili for dinner tomorrow? I LOVE your chili.” What mama could resist that?
This recipe is adapted from one my mother-in-law lovingly saved from me after she found out we were vegan. It originally called for oil and lentils instead of kidney beans. Here’s a tip: use just about any kind of beans you like for this hearty soup. I often make it with black beans if I don’t have kidney beans on hand. I’ll also add two cups or so of frozen mixed veggies when I don’t have red pepper, or I want a bit of different color.
This can also be made without the bulgur completely (I often make it without) for a chili that’s not so heavy.
Definitely make this with my Rustic Cornbread for a complete comfort food experience.
No matter what way you make it, it’s sure to get compliments and requests.
Ingredients
- 1 white or yellow onion medium, chopped
- 1 red bell pepper chopped
- 4 garlic cloves minced
- 30 oz red kidney beans two 15-oz cans
- 1/2 cup bulgur wheat or steel-cut oats
- 14 oz diced tomatoes
- 2 tbsp chili powder
- 2 tsp ground cumin
Instructions
- In a stock pot with a little water covering the bottom, sauté the onion until translucent.
- Add red pepper, garlic, chili powder and cumin. Stir together until flavors meld, about 2 minutes.
- Add diced tomatoes, bulgur wheat and kidney beans. Cover with water and bring to a boil.
- Turn down to simmer and let cook for 30 minutes, or until the wheat is soft and the beans are well-seasoned with the spices. Taste, and add more chili powder and cumin if desired.
- Serve hot, with my Rustic Cornbread for a perfect combination.
Nutrition
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