Vegan Chili Recipe

Name: Vegan Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 medium yellow onion, diced; 1 cup shredded carrot; ½ cup green chili (roasted, peeled, and diced); 3 garlic cloves, minced; ½ cup bulgur (medium grind); 2 tablespoons chili powder; 1 tablespoon ground cumin; 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes); 1 ½ cups tomato sauce; 1 (15 ounce) can kidney beans, drained and rinsed; 1.5 (15 ounce) cans black beans, drained and rinsed; 1 ½ teaspoons kosher salt (to taste); chopped fresh cilantro

Servings: persons

1 tablespoon vegetable oil
1 medium yellow onion, diced
1 cup shredded carrot
½ cup green chili (roasted, peeled, and diced)
3 garlic cloves, minced
½ cup bulgur (medium grind)
2 tablespoons chili powder
1 tablespoon ground cumin
2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
1 ½ cups tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1.5 (15 ounce) cans black beans, drained and rinsed
1 ½ teaspoons kosher salt (to taste)
chopped fresh cilantro

1
Heat the oil in a large heavy pot over medium-high heat.
2
Add the onion, carrots, and green chiles and saute, stirring often, until the onion is soft and translucent, about 5 minutes.
3
Add the garlic and saute for 1 minute.
4
Add the bulghur, chili powder, and cumin and stir until well combined.
5
Stir in the tomatoes, tomato sauce, and beans.
6
Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.
7
Season with salt to taste.
8
Serve with a sprinkling of chopped cilantro, if desired.

311

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 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 medium yellow onion, diced, 1 cup shredded carrot, ½ cup green chili (roasted, peeled, and diced), and more.

Yes, Vegan 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.

Vegan Chili

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