Vegetarian Chili Recipe

Name: 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 and thinly sliced; 1 red bell pepper, seeded and chopped; 3 large jalapeno, seeded and minced (about 4 1/2 tablespoons); Two 28-ounce cans diced fire-roasted tomatoes with juice; 2 cups vegetable or chicken stock (page 28) or water; One 15- to 16-ounce can kidney beans, drained; One 15- to 16-ounce can garbanzo beans, drained; 1/2 cup bulgur (see note); 3 garlic cloves, minced; 2 tablespoons ancho chile powder; 1 tablespoon ground dried chipotle pepper; 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 and thinly sliced
1 red bell pepper, seeded and chopped
3 large jalapeno, seeded and minced (about 4 1/2 tablespoons)
Two 28-ounce cans diced fire-roasted tomatoes with juice
2 cups vegetable or chicken stock (page 28) or water
One 15- to 16-ounce can kidney beans, drained
One 15- to 16-ounce can garbanzo beans, drained
1/2 cup bulgur (see note)
3 garlic cloves, minced
2 tablespoons ancho chile powder
1 tablespoon ground dried chipotle pepper
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 in a large pot over medium-high heat.
2
Add the onion, carrots, bell pepper, and jalapenos, and saute until the vegetables are almost tender, about 8 minutes.
3
Add the tomatoes, the stock or water, beans, bulgur, garlic, chile powder, chipotle pepper, cumin, coriander, cinnamon, and vinegar, and bring to boil.
4
Reduce the heat to low, and cook, uncovered, stirring occasionally, until the bulgur is tender and the mixture thickens, about 20 minutes.
5
Ladle the chili into bowls, and garnish with sour cream, grated cheese, and cilantro.

461

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 and thinly sliced, 1 red bell pepper, seeded and chopped, 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.

Vegetarian Chili

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