Farmer's Chili

This farmer’s chili is packed with vegetables and bulgur wheat instead of ground meat, and it’s one of those pots that honestly tastes better the second or third day. Kidney beans, zucchini, carrots, and corn give it substance, while bulgur wheat absorbs the spiced broth and adds a satisfying, chewy texture.

The zucchini goes in two stages. Half cooks with the base for the full 40-minute simmer and melts into the sauce, thickening it. The other half goes in with the bulgur and corn for just the last 10 minutes, keeping its crunch and bright green color. That contrast between soft and crunchy vegetables is what makes this chili stand out.

Brown sugar balances the acidity of the tomatoes and tomato paste, while cumin, chili powder, and oregano build a warm, smoky backbone. Serve it with a dollop of sour cream, sliced green onions, and fresh cilantro.

Kitchen Tips

• Make this at least a day ahead. The flavors develop overnight and the bulgur softens further into the broth.
• Use a non-aluminum pot. Acidic tomatoes react with aluminum and can give the chili a metallic taste.
• The bulgur will continue to absorb liquid as the chili sits. Add a splash of water when reheating.
• Freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently.

Variations

• Add a diced poblano pepper for smoky heat without overpowering the vegetables.
• Swap bulgur for quinoa to make this gluten-free.
• Stir in a handful of fresh spinach right before serving for extra greens.