Harrods Creek Vegetarian Chili
Submitted by vina
Hearty vegetarian chili with kidney beans, chickpeas, and bulgur wheat for meaty texture. Loaded with vegetables, chili powder, cumin, and tomato juice. Vegan and filling.
YIELD
4 servingsPREP
25 minCOOK
60 minREADY
Bulgur wheat is the secret weapon in this vegetarian chili. Soaked in hot tomato juice for 15 minutes, it swells into a tender, chewy grain that mimics the texture of ground meat in the finished pot. Combined with kidney beans and chickpeas, there’s enough protein and heft here that nobody asks where the beef went.
The vegetable base builds flavor in stages. Onions go translucent first, then celery, carrots, mashed tomatoes, and the full spice lineup (five tablespoons of chili powder, cumin, oregano, basil, garlic, and lemon juice) cook together until tender. Green bell pepper goes in later so it keeps some snap instead of turning mushy.
Everything simmers low for 30 minutes at the end, which gives the bulgur time to absorb the chili flavors and thicken the pot naturally. Stir occasionally so the bulgur doesn’t stick to the bottom.
Kitchen Tips
- Soak the bulgur in boiling tomato juice, not water. This infuses it with flavor from the start instead of having it taste like plain grain in the finished chili.
- Add the green pepper later in the cooking process. It needs less time than the root vegetables and stays brighter in color and crunchier in texture.
- If the chili gets too thick, add water a splash at a time. The bulgur keeps absorbing liquid even after cooking, so leftovers may need thinning when reheated.
Variations
- Smoky version: Add a teaspoon of smoked paprika or a chopped chipotle in adobo for a smoky, deeper heat.
- Sweet potato addition: Cube a sweet potato and add it with the carrots for a naturally sweet, starchy boost.
- Cincinnati style: Serve over spaghetti with shredded cheddar and diced raw onion for a Midwest twist.
Ingredients
Directions
Place 1 cup tomato juice in a saucepan and bring to a boil over medium heat.
Remove from heat immediately and add bulgur wheat.
Cover and let stand for 15 minutes.
Heat safflower oil in a heavy pot over medium heat.
Add onion, cook until translucent.
Add celery, carrots, tomatoes, lemon juice, and spices.
Cook until vegetables are tender, about 10 to 15 minutes.
Add diced green pepper and cook another ten minutes.
Add kidney beans, garbanzo beans, bulgur wheat mixture and rest of tomato juice to pot.
Stir thoroughly and simmer for 30 minutes over low heat.
If too thick, add water as needed and stir occasionally so the bulgur doesn’t stick.
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