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Best Vegan Chili

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Recipe

Best Vegan Chili recipe

 

Yield

16 servings

Prep

20 min

Cook

2 hrs

Ready

hrs

Ingredients

Amount Measure Ingredient Features
2 ½ cups red kidney beans
dried, soaked
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3 teaspoons salt
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1 cup tomato juice
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1 cup cracked wheat (bulgur)
raw
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2 tablespoons olive oil
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2 medium onions
coarsely chopped
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4 medium garlic cloves
crushed
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3 celery stalks
coarsely chopped
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3 carrots
coarsely chopped
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4 tomatoes
coarsely chopped
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1 tablespoon lemon juice
fresh
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2 tablespoons red hot chili pepper, dried
hot, ground
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3 tablespoons red hot chili pepper, dried
mild, ground
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1 teaspoon cumin
ground
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½ teaspoon oregano
dried, preferably Mexican
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1 teaspoon basil
dried
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black pepper
freshly ground
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1 ½ sweet bell peppers
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Ingredients

Amount Measure Ingredient Features
591 ml red kidney beans
dried, soaked
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15 ml salt
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237 ml tomato juice
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237 ml cracked wheat (bulgur)
raw
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3E+1 ml olive oil
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2 medium onions
coarsely chopped
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4 medium garlic cloves
crushed
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3 each celery stalks
coarsely chopped
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3 each carrots
coarsely chopped
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4 each tomatoes
coarsely chopped
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15 ml lemon juice
fresh
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3E+1 ml red hot chili pepper, dried
hot, ground
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45 ml red hot chili pepper, dried
mild, ground
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5 ml cumin
ground
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2.5 ml oregano
dried, preferably Mexican
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5 ml basil
dried
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1 x black pepper
freshly ground
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1.5 each sweet bell peppers
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 10518% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 599mg 25%
Total Carbohydrate 6g 6%
Dietary Fiber 6g 23%
Sugars g
Protein 8g
Vitamin A 50% Vitamin C 70%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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