Vegetarian Bulgur Chili


I’m on a never-ending search for the perfect chili recipe. I’ve had some great bowls of chili, but it’s hard to stick with just one recipe when there are so many great recipes out there to try. This is one of my favorite vegetarian chili recipes. I received the recipe from my husband’s cousin, who got it from an old boyfriend. She calls it “Luke’s Chili.” I think that’s how all the best chili recipes are passed down—from boyfriend, to cousin, to wife. Sometimes I like a hearty meat chili, but other times I prefer a lighter vegetarian chili. The great thing about this recipe is that the bulgur provides heft and “meatiness” that is sometimes missing from vegetarian chili recipes. I like the amount of heat, too—noticeable, but not overpowering. Of course, you can adjust the chili powder to your liking. Last time I made this recipe, I doubled it and froze half of the leftovers in single-serving containers. It’s been great to reach into the freezer and pull out a hearty, healthy lunch to take on the go.

Vegetarian Bulgur Chili (makes 8 servings)

1 28 ounce can of whole tomatoes
3 15 ounce cans of beans (I used 2 black and one kidney)
1 15.25 ounce can of corn
2 carrots
1 zucchini
1-2 red bell peppers
4 cloves garlic
1/2 large onion
1 teaspoon cumin
1/2 teaspoon salt
a little pepper
2.5 tablespoons chili powder
3/4 cup bulgur
2 cups tomato juice

In a large pot over medium heat, saute onion and garlic in olive oil for 3-4 minutes. Add carrots, zucchini and red bell pepper and saute for 5 minutes. Meanwhile, add bulgur and tomato juice to a medium sauce pan and bring to boil. When it starts to boil, turn off heat and let stand for 20 minutes. Then add the tomato mixture to all other ingredients in the large pot.

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