Chili is always a great meal choice on a cold night. It's warm, hearty, and satisfying. But what if you're vegan, vegetarian, or simply trying Meatless Mondays? Introducing the most delicious vegan chili recipe that will make even meat lovers ask for a second serving.
Things You'll Need
1 Tbsp. olive oil
1 cup diced yellow onion
1 cup diced carrots
1 red bell pepper, diced
1 jalapeños, chopped
8 oz. mushrooms, finely chopped
3 cloves garlic
28 oz. can crushed tomatoes
15 oz. can black beans
15 oz. cans kidney beans
1 cup vegetable broth
1/2 cup bulgar
1
tsp. chili powder
2 tsp. cumin
1 tsp. salt
1/2 tsp. smoked paprika
1/4 cup chopped cilantro
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Tip
Bulgar wheat has gluten in it, so if you are gluten-free, substitute quinoa for the bulgar.
1. Sweat the onions
Heat the olive oil in a large pot over medium-high heat. Add the onions, cooking until they start to soften and brown, about 5 minutes.
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2. Add the peppers and carrot
Add the bell pepper, jalapeño, and carrots. Cook until the vegetables have softened, about 8 minutes.
3. Cook the mushrooms
Add the mushrooms, cooking until they have darkened and softened, about 8 minutes.
4. Add the remaining ingredients
Add the rest of the ingredients (except the cilantro), allowing to gently simmer until the bulgar has softened, about 15 minutes. Ladle into bowls, top with cilantro.
Tip
Bulgar wheat is a grain that has a nutty flavor and provides fiber. It's a perfect substitution for meat as creates thickness and heartiness in the chili.
