Half Hour Chili

This low-fat chili swaps out the oil entirely and braises the aromatics in vegetable stock instead. Onions, carrot, jalapeno, garlic, chili powder, and cumin all soften in a few tablespoons of stock under a covered lid. You still get tender, flavorful vegetables without any added fat at the start.

The secret ingredient here is bulgur wheat. It simmers in the chili for the last 15 minutes, soaking up the tomato-spiced broth and adding a hearty, almost meaty chew. If you’ve never used bulgur in chili before, it mimics the texture of ground meat surprisingly well while keeping the recipe completely vegetarian.

Two cans of chopped tomatoes with their juice give the chili a thick, saucy base. A touch of brown sugar cuts through the tomato acidity, just like it would in a slow-simmered pot. The whole thing comes together in under 30 minutes, start to finish.

Pro Tips

• Cover the pot during the initial braise. The lid traps steam from the stock and softens the onions and carrots without needing oil.
• Fine or medium grain bulgur works best here. Coarse bulgur won’t soften enough in 15 minutes of simmering.
• Cook uncovered for the final 15 minutes so the chili thickens properly. A loose, watery chili means the lid stayed on too long.
• Top each bowl with a dollop of plain yogurt, chopped scallions, and fresh cilantro. The cool yogurt against the warm, spicy chili is a great contrast.

Variations

• Add diced sweet potato with the onions and carrots for a heartier, slightly sweet version.
• Use black beans instead of kidney beans for a Southwestern spin.
• Stir in a handful of frozen corn kernels during the last 5 minutes for extra color and crunch.