Chili Non-Carne Recipe

Name: Chili Non-Carne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Large onion; 2 cloves garlic (diced); 2 tablespoons olive oil; 1/4 teaspoon oregano, basil, cumin; 3 tablespoons chili powder; 4 cakes carrots (chopped); 28 and 14 oz Cans crushed Tomatoes; 1 can kidney beans; 1 zuccini chopped; 1 can black beans; 1 cup Bulgar; 2 cups chicken or vegetable stock

Servings: persons

1/2 Large onion
2 cloves garlic (diced)
2 tablespoons olive oil
1/4 teaspoon oregano, basil, cumin
3 tablespoons chili powder
4 cakes carrots (chopped)
28 and 14 oz Cans crushed Tomatoes
1 can kidney beans
1 zuccini chopped
1 can black beans
1 cup Bulgar
2 cups chicken or vegetable stock

1
Heat large stock pot or dutch oven to low-medium.
2
Add Onions and garlic and saute for 2 minutes
3
Add oregano, basil, cumin and 2 tbsp of chili powder
4
Add carrots and zucchini, cook 3 minutes more.
5
Stir in tomatoes, beans, bulgar. Bring to boil and then simmer 30+ minutes, until bulgar is cooked/veggies not crispy.
6
Add veggie broth to thin out/reach consistency you want. Add remaining chilli powder/other spices to taste (hot sauce etc.)

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 Large onion, 2 cloves garlic (diced), 2 tablespoons olive oil, 1/4 teaspoon oregano, basil, cumin, and more.

Yes, Chili Non-Carne falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Non-Carne

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