Best 2 Bulgur Vegetarian Chili Recipes

Embark on a culinary journey with this tantalizing vegetarian chili recipe, a symphony of flavors and textures that will delight your taste buds and nourish your body. Crafted with the wholesome goodness of bulgur, a nutrient-rich ancient grain, this chili is an ode to plant-based goodness. Its hearty texture, subtly nutty flavor, and high fiber content make it a satisfying and guilt-free meal. Dive into the depths of this delectable chili, brimming with vibrant vegetables, aromatic spices, and a touch of heat that lingers pleasantly on the palate. Each bite is a symphony of textures and flavors, a harmonious blend of sweet, savory, and smoky notes that dance across the tongue. Indulge in a comforting bowl of this vegetarian chili, perfect for a cozy night in or a hearty lunch that will keep you energized throughout the day.

In addition to the main bulgur vegetarian chili recipe, this article offers a diverse collection of chili variations to suit every palate and preference. Explore the tantalizing Black Bean Chili, a smoky and flavorful twist on the classic, or venture into the realm of hearty goodness with the Three Bean Chili, a symphony of beans, vegetables, and spices. For those seeking a touch of heat, the Spicy Vegetarian Chili delivers a fiery kick that will ignite your senses. And for those with dietary restrictions, the Gluten-Free Vegetarian Chili provides a delicious and inclusive option.

Here are our top 2 tried and tested recipes!

BEAN & BULGUR CHILI

Bean & Bulgur Chili image

Come in from the cold to a piping hot bowl of this zesty bulgur and bean chili. The bulgur adds great texture and heartiness, so you won't miss the meat. -Tari Ambler, Shorewood, Illinois

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 21

Ingredients

2 large onions, chopped
2 celery ribs, chopped
1 large green pepper, chopped
4 teaspoons olive oil
4 garlic cloves, minced
1 large carrot, shredded
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon coarsely ground pepper
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) vegetable broth
1/3 cup tomato paste
1 cup bulgur
Optional: Sour cream, fresh corn, chopped red onion and sliced jalapeno peppers

Steps:

In a Dutch oven over medium heat, cook the onions, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in carrot and seasonings; cook and stir 1 minute longer., Stir in the tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, cook bulgur according to package directions. Stir into chili; heat through. Garnish each serving with desired toppings.

Nutrition Facts : Calories 240 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 578mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 12g fiber), Protein 11g protein. Diabetic Exchanges

BULGUR CHILI

Bulgur Chili image

This vegetarian chili is zesty, but it also offers a slight hint of sweetness. Because it doesn't have to simmer for hours like other chili recipes, it's ideal for serving to drop-in visitors. -Jeraldine Hall of Ravenden Springs, Arkansas

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 9 servings.

Number Of Ingredients 16

Ingredients

3/4 cup bulgur
2 cups boiling water
1-1/2 cups finely chopped green peppers
1 large onion, chopped
2 teaspoons canola oil
2 cups reduced-sodium tomato juice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 to 3 tablespoons chili powder
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
3/4 cup shredded reduced-fat cheddar cheese

Steps:

Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry., In a large saucepan, saute green peppers and onion in oil until tender. Stir in the bulgur, tomato juice, beans, tomatoes, tomato sauce, water, chili powder, garlic, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 657mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

Tips:

Use a variety of beans. This will give your chili a more complex flavor and texture. Some good options include black beans, kidney beans, pinto beans, and Great Northern beans.
Don't be afraid to experiment with different spices. Chili is a great dish to experiment with different flavor combinations. Some good options include cumin, chili powder, paprika, garlic powder, and onion powder.
Use fresh vegetables. Fresh vegetables will give your chili a more vibrant flavor and color. Some good options include onions, peppers, carrots, and celery.
Cook the chili low and slow. This will allow the flavors to develop and meld together. A slow cooker is a great option for making chili.
Serve with your favorite toppings. Some good options include cheese, sour cream, avocado, and salsa.

Conclusion:

Bulgur vegetarian chili is a delicious and healthy meal that is perfect for a cold night. It is packed with protein, fiber, and vitamins, and it can be easily made vegan by omitting the cheese. This recipe is also a great way to use up leftover vegetables. So next time you're looking for a quick and easy meal, give this bulgur vegetarian chili a try.