The Neely'S Vegetarian Chili Recipe

Name: The Neely'S Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 onion, chopped; 2 carrots, peeled, thinly sliced; 1 red bell pepper, seeded and chopped; 3 large jalapenos, seeded and minced (about 4 1/2 tbls.); 2 (28 ounce) cans diced fire roasted tomatoes with juice; 2 cups vegetable stock (or water); 1 (15 ounce) can kidney beans, drained; 1 (15 ounce) can chickpeas, drained (also called garbanzo beans); 1/2 cup bulgur (cracked wheat); 3 garlic cloves, minced; 2 tablespoons dried ancho chile powder (or regular chile powder); 1 tablespoon ground dried chipotle pepper (or 1-2 tsp. chipotle in adobo sauce, pureed); 2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1/2 teaspoon ground cinnamon; 2 tablespoons red wine vinegar; sour cream, for garnish; grated cheddar cheese, for garnish; chopped fresh cilantro, for garnish

Servings: persons

3 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded and chopped
3 large jalapenos, seeded and minced (about 4 1/2 tbls.)
2 (28 ounce) cans diced fire roasted tomatoes with juice
2 cups vegetable stock (or water)
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can chickpeas, drained (also called garbanzo beans)
1/2 cup bulgur (cracked wheat)
3 garlic cloves, minced
2 tablespoons dried ancho chile powder (or regular chile powder)
1 tablespoon ground dried chipotle pepper (or 1-2 tsp. chipotle in adobo sauce, pureed)
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
2 tablespoons red wine vinegar
sour cream, for garnish
grated cheddar cheese, for garnish
chopped fresh cilantro, for garnish

1
Heat the olive oil iin a large pot over medium high heat. Add onions, carrots, bell pepper, and jalapenos. Saute until the vegetables are almost tender, about 8 minutes.
2
Add the tomatoes, stock or water, beans, bulgur, garlic, chile powder, chipotle pepper, cumin, coriander, cinnamon, and vinegar; bring to a boil.
3
Reduce heat to low, and cook uncovered, stirring occasionally, until the bulgur is tender and the mixture thickens, about 20 minutes.
4
Ladle the chili into bowls and garnish with sour cream, grated cheese, and cilantro. Enjoy!

352

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 20 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 onion, chopped, 2 carrots, peeled, thinly sliced, 1 red bell pepper, seeded and chopped, and more.

Yes, The Neely'S Vegetarian Chili 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.

The Neely'S Vegetarian Chili

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