Margaret Ann's Better Than Chili

This meat-free chili swaps ground beef for soaked bulgur wheat, which gives it a hearty, almost ground-meat texture without any animal protein in the pot. Combined with black beans, a generous quarter cup of chili powder, cumin, coriander, and cayenne, it’s deeply spiced and satisfying enough to make carnivores forget what’s missing.

The vegetable base is substantial: two kinds of bell peppers, carrots, and onions all cook down into the chili, adding sweetness and body. Whole canned tomatoes and chicken broth (swap vegetable broth for a fully vegetarian version) create the liquid base that simmers down thick over 30-45 minutes.

Bulgur soaks separately in boiling water before joining the pot. It absorbs the chili liquid as it simmers, swelling into tender, chewy grains that fill out every spoonful.

Pro Tips

• Soak the bulgur a full 20-30 minutes before adding. Undersoaked bulgur stays gritty and won’t absorb the chili flavors properly.
• Use a generous amount of chili powder as directed. A quarter cup sounds like a lot, but it’s what gives this meatless chili enough backbone to stand on its own.
• Simmer until thick. The chili should coat the back of a spoon, not be soupy. Longer simmering thickens it further.
• Top generously with yogurt, grated cheddar, and sliced scallions. The cool, creamy toppings balance the heat and spice.

Variations

• Fully vegetarian: Use vegetable broth instead of chicken broth and skip the cheese or use a plant-based alternative.
• Sweet potato: Add cubed sweet potato with the carrots for extra sweetness and a silkier texture.
• Smoky: Stir in a tablespoon of smoked paprika or a chopped chipotle pepper in adobo for a deeper, smokier chili.