Vegetarian Chili #2
Submitted by ashukian
Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.
YIELD
8 servingsPREP
25 minCOOK
2 hrsREADY
2 hrsA vegetarian chili with serious body, thanks to bulgur wheat that mimics the texture of ground meat. The bulgur soaks in hot tomato juice until slightly crunchy, then simmers into the pot with dried kidney beans, fresh vegetables, and a bold double-chile spice blend of hot and mild ground chili.
This recipe starts with dried beans cooked from scratch, not canned. The hour of simmering builds a starchy, silky bean broth that becomes the base of the whole chili. That liquid is as important as the beans themselves. Don’t drain it.
The vegetable build is layered. Onions, garlic, celery, carrots, and tomatoes cook covered until nearly tender before the bell peppers go in for the final stretch. Adding the peppers last keeps them from turning to mush. They should still have some snap in the finished bowl.
Lemon juice is an unusual addition to chili, but it brightens the deep, earthy flavors of the cumin, oregano, and basil without adding any citrus taste. It just makes everything sharper.
Pro Tips
- The bulgur should be slightly crunchy after soaking. It finishes cooking during the 30-minute simmer with the beans. If it’s already soft after soaking, it’ll turn to paste.
- Watch the bottom of the pot once the bulgur goes in. It sinks and sticks. Stir frequently and add water if the chili gets too thick.
- Use Mexican oregano if you can find it. It’s more peppery and citrusy than Mediterranean oregano and matches chili spices better.
- This chili thickens dramatically as it sits. Add water when reheating leftovers.
Variations
- Add a can of diced green chiles for a milder, smokier heat.
- Top with avocado, sour cream, or shredded cheese for a richer bowl.
- Swap kidney beans for a mix of pinto and black beans for more variety.
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 4. Add the kidney beans, the water in which they cooked, and the 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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