Vegan Chili with Carrots
Submitted by holtcpa
Vegan chili with kidney beans, bulgur wheat, fresh tomatoes, and a heavy hand of mild and hot ground chilies. A hearty meatless chili where bulgur replaces ground meat for satisfying texture.
YIELD
16 servingsPREP
20 minCOOK
2 hrsREADY
2½ hrsThis vegan chili solves the meatless chili problem (thin, watery, lacking texture) by using bulgur wheat as the meat replacement. Soaked in hot tomato juice for 15 minutes, the bulgur swells into chewy, ground-beef-like grains that give the chili the substantial mouthfeel that pure-bean chilis lack. It’s a clever trick that vegetarian cooks have been using for decades.
Dried kidney beans (soaked overnight, then cooked from scratch) are non-negotiable here. Canned beans turn to mush during the long simmer and lack the deep beany flavor of from-scratch beans. Save the cooking water; it gets stirred back into the chili later as flavorful bean broth.
The chili powder ratio is intentional and worth following: 3 tablespoons mild plus 2 tablespoons hot creates layered chili flavor without overwhelming heat. Using just one or the other gives you a flatter, less complex profile.
Mexican oregano (not Mediterranean) is a small but meaningful detail. Mexican oregano has citrusy, slightly anise-forward notes that pair specifically with chili spices, while Mediterranean oregano leans more pizza-shop. If you can find Mexican oregano, use it.
Add water as the chili thickens during the final simmer. The bulgur keeps absorbing liquid and can scorch on the bottom if the pot runs dry. Stir occasionally and check the texture.
Pro Tips
- Soak the kidney beans overnight in plenty of water with a teaspoon of salt. Salt during soak (contrary to old kitchen lore) helps the skins stay intact during cooking.
- Taste the bulgur after the 15-minute steam. It should be slightly chewy, not mushy. Drain any excess liquid before adding to the chili.
- Like most chilis, this tastes significantly better the next day after the flavors meld overnight.
Variations
- Swap kidney beans for a mix of black beans, pinto beans, and kidney beans for a three-bean version.
- Add 1 cup of fresh or frozen corn kernels in the last 5 minutes for sweetness and color contrast.
- Top with avocado, chopped cilantro, and a squeeze of lime for the full Tex-Mex treatment.
Ingredients
Directions
Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan.
Add 1 teaspoon of the salt and bring to a boil over high heat.
Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour.
Watch the water level and add more, if necessary, to keep the beans from scorching.
Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat.
Remove from the heat immediately and add the bulghur to the juice.
Cover and let stand for 15 minutes.
It should be slightly crunchy. Set aside.
Heat the olive oil in a large heavy pot over medium heat.
Add the onions and garlic and cook until the onions are translucent.
Add the celery, carrots, tomatoes, lemon juice, and all the spices - including the remaining salt - to the onions and cook, covered, until the vegetables are nearly tender, about 10 to 15 minutes.
Add the bell peppers and continue cooking another 10 minutes.
Add the kidney beans, the water in which they cooked, and the bulgur to the vegetables in the large pot.
Stir the mixture thoroughly and simmer for 30 minutes over low heat.
The chili may be thick - add water as necessary and stir occasionally making sure the bulghur does not stick to the bottom of the pot.
Taste and adjust seasonings.
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