Bulgur Chili (vegan)
This hearty and flavorful Vegetarian Chili is a spicy and comforting dish that's perfect for cooler days. Packed with a medley of vegetables, beans, and warming spices, this chili is sure to satisfy your taste buds and provide a comforting meal for you and your loved ones. It's easy to make and can be enjoyed on its own or served with your favorite toppings for a delicious and nutritious vegetarian meal.
— Constant Cookbook
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 whole cloves, minced
- 1 none green pepper, diced
- 1 cup corn kernals
- 1 cup halved cherry tomatoes
- 2 medium jalapenos
- 1 tablespoon cocoa powder
- 1 cup tomato sauce
- 1 can kidney beans, drained
- ½ cup bulgur
- ½ teaspoon each cumin, cayenne pepper, chili powder, paprika
- 3-4 cup vegetable stock
Instructions
- Chop the onion, garlic, and jalapeno into large chunks. Place in a food processor and pulse until everything is minced. Drain any liquid that may have formed.
- Heat a stockpot over medium heat. Add olive oil and onion mixture. Cook until onions are fragrant and transparent, 5 to 6 minutes. Meanwhile, chop the parsnip into large chunks and pulse in the food processor until the pieces are the same size as the bulgur. Transfer to the pot with the onions.
- Stir in the bulgur and spices, cooking for 1 to 2 minutes or until you can smell the spices. Add in the tomatoes, chocolate, and 2 1/2 cups of the vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for 10 minutes.
- After 10 minutes, stir in the kidney beans, cover, and cook for another 10 to 15 minutes. Bulgur should be tender. Taste and adjust the salt/seasoning. Add more vegetable broth if a thinner consistency is desired.
Cook Time
45M
Prep Time
PT15M
Yield
4
Nutrition
- Calories: 437 calories
- Sugar Content: 28.5
- Sodium Content: 788
- Fat Content: 10.1
- Carbohydrate Content: 81.8
- Fiber Content: 19
- Protein Content: 14.3
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