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Easy Vegetarian Chili
Easy Vegetarian Chili
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Quick and flavorful Vegetarian Chili packed with beans, tomatoes, and spices. Perfect for busy weeknights or lazy evenings on the couch. A must-try for chili lovers!
Ingredients:
  • For the chili:
  • 1 tablespoon olive oil
  • 8 ounces baby portabella mushrooms, cleaned and quartered
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly cracked black pepper
  • 1 medium yellow onion, peeled and quartered
  • 1 medium green bell pepper, chopped
  • 1 jalapeño, seeded and minced
  • 3 large cloves garlic, minced
  • 1 1/2 tablespoons mild chili powder
  • 1 1/4 teaspoons oregano
  • 1 1/4 teaspoons ground cumin
  • 1/4 teaspoon smoked paprika
  • Pinch of cinnamon
  • 1 tablespoon plus 1 teaspoon brown sugar
  • 1 (15-ounce) can fire-roasted tomatoes, undrained
  • 1 (15-ounce) can tomato sauce
  • 3 cups vegetable stock or water
  • 1/2 cup bulgur wheat
  • 1/2 teaspoon liquid smoke, optional
  • 2 (15-ounce) cans kidney beans (light or dark or a combination), drained
  • For the toppings :
  • 1 handful cilantro, minced
  • 1/2 small red onion, minced
  • 1 avocado, diced
  • Lime wedges
Instructions:
  • Prepare the mushrooms: Place them in a food processor with the blade attachment and pulse for 30 seconds until they are smaller than a pea. Heat olive oil in a large Dutch oven over medium heat, then add mushrooms, salt, and pepper. Sauté for 7 minutes until mushrooms release liquid and darken.
  • Prepare the aromatic base: In a food processor, pulse the onion until it resembles a small dice. Transfer the onion to a pot with green bell pepper, jalapeño pepper, garlic, chili powder, oregano, cumin, smoked paprika, and cinnamon. Sauté for about 8 minutes until the onions are translucent and the peppers start to soften, then add brown sugar and stir for another minute.
  • Combine fire roasted tomatoes with their juices, tomato sauce, and 3 cups of stock in a pot. Bring to a boil, then add bulgur. Reduce heat and simmer for 12 minutes until bulgur is tender. Stir in drained beans and liquid smoke, simmer for 10 more minutes. Enjoy!
  • Garnish with cilantro, red onion, and avocado, and serve with lime wedges on the side. Stir, taste, and adjust seasoning with salt and pepper before spooning into bowls.

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