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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vegan Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions