Vegetarian Chili Recipe

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup low-sodium mixed-vegetable juice; 1/2 cup uncooked bulgur; Cooking spray; 2 tablespoons olive oil; 1/2 cup chopped onion; 2 teaspoons bottled minced garlic or 4 medium garlic cloves, minced; 2 16-ounce cans no-salt-added pinto or kidney beans, undrained; 1 14.5-ounce can no-salt-added diced tomatoes, undrained; 1 4-ounce can chopped green chiles, drained; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano, crumbled; 1/4 teaspoon cayenne

Servings: persons

1 cup low-sodium mixed-vegetable juice
1/2 cup uncooked bulgur
Cooking spray
2 tablespoons olive oil
1/2 cup chopped onion
2 teaspoons bottled minced garlic or 4 medium garlic cloves, minced
2 16-ounce cans no-salt-added pinto or kidney beans, undrained
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 4-ounce can chopped green chiles, drained
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne

1
In a medium saucepan, bring the juice to a boil over high heat.
2
Add the bulgur, stirring several times.
3
Remove from the stovetop.
4
Set aside.
5
Lightly spray a Dutch oven with cooking spray.
6
Heat the oil over medium-high heat, swirling to coat the bottom.
7
Cook the onion and garlic for about 3 minutes, or until the onion is soft and the garlic is aromatic, stirring occasionally.
8
Stir in the remaining ingredients.
9
Increase the heat to high and bring to a boil.
10
Stir in the bulgur mixture.
11
Return to a boil.
12
Reduce the heat and simmer for 10 to 20 minutes (the longer simmering time lets the flavors blend more).
13
Bulgur is made of wheat berries that have been cooked and drained.
14
It makes a good substitute for ground beef in many recipes.
15
Bulgur soaks up liquid, so add more water for a soupier chili or when reheating leftovers.
16
(Per Serving)
17
Calories: 367
18
Total Fat: 8.0g
19
Saturated: 1.0g
20
Trans: 0.0g
21
Polyunsaturated: 1.0g
22
Monounsaturated: 5.0g
23
Cholesterol: 0mg
24
Sodium: 229mg
25
Carbohydrates: 59g
26
Fiber: 19g
27
Sugars: 7g
28
Protein: 16g
29
Dietary Exchanges
30
3 1/2 Starch
31
2 Vegetable
32
1 Lean Meat

158

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 13 ingredients. The key ingredients include: 1 cup low-sodium mixed-vegetable juice, 1/2 cup uncooked bulgur, Cooking spray, 2 tablespoons olive oil, and more.

Yes, 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.

That's it — enjoy your meal!

Vegetarian Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions