I like the irony that we turn to a food called “chili” to take the chill off of a frosty evening. I’ve been warming our winters with this vegetarian chili for over two decades, using its unusual ingredient—bulgur wheat—to entice even carnivores to dig in.
The ingredient list for this dish contains some regulars in the chili lineup—chili powder, onions, and peppers. But it adds interest with a range of herbs and spices and heft with even more vegetables and three kinds of beans.
I can’t remember where I originally found this recipe, but I do recall being amazed at how the cooked bulgur in the chili takes on much the same texture as ground meat. The first step in preparing the bulgur is to soften the grains of broken whole wheat. The bulgur plumps and absorbs flavors from the juices of canned tomatoes that will later go into the stew.
While the bulgur becomes softer and fills with flavor, the cook can chop the vegetables that will build the base of the chili. And, of course, you can be organized and have everything chopped and measured ahead of time—your ingredients mise en place—but this recipe does not require super-organization. Instead it allows just enough time to get the next vegetable chopped while a previous one is sautéing.
When I first started making this recipe, I used only standard red and green bell peppers, and they work really well. But a wider array of peppers is easy to find at many grocery stores today, so I have started experimenting with them. This time I used an Anaheim chile in place of the typical green bell pepper, and I added in a minced jalapeño, too. I love the colors, flavors, and mix in texture that the variety of chopped peppers brings to the dish.
The original recipe also called for two cans of kidney beans and one of garbanzo beans. Since I had a different set of cans in my pantry as I set out to cook my chili, I improvised, and we liked the difference.
This chili has been a favorite of mine to make ahead of time and freeze for camping adventures, winter get-aways, and big games like the Superbowl. As with many tomato-based dishes, it improves in flavor if made a day or two ahead of time.
If you want to offer a “chili bar,” toppings like cilantro, chopped green onion, sour cream or yogurt, and grated cheese work great. So do avocado and crunchy radishes. Or you can serve the chili as is with a big pan of cornbread or some tortillas nearby.
Chili is the ultimate casual dinner. It demands that as little fuss be made as possible. As the smells of the bubbling pot of this chili waft through the air, your friends and family will feel relaxed, happy, and ready to dig in.
Homestyle Vegetarian Chili
Ingredients
- 1 28- ounce can whole tomatoes
- ¾ cup bulgur wheat
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 3 celery stalks chopped
- 3 carrots peeled and chopped
- 5 garlic cloves minced
- 1 3/4 cups chopped varied peppers red bell, green bell, or Anaheim chile
- 1 jalapeño pepper seeded and ribs removed, minced
- 5 tablespoons chili powder
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 15- ounce can kidney beans rinsed and drained
- 1 15- ounce can black beans rinsed and drained
- 1 15- ounce can pinto beans rinsed and drained
- 3 cups tomato juice or V-8 juice
- 1 tablespoon honey optional
Instructions
- Drain canned tomatoes through a sieve or colander, reserving liquid in separate bowl. Heat tomato liquid in microwave 2 minutes on high setting. Add bulgur to hot tomato liquid. Cover with plastic wrap and let stand while proceeding with rest of the recipe. (Bulgur will swell and soften.) Coarsely chop reserved tomatoes and set aside.
- Heat oil in heavy large skillet over medium-low heat. Add onion and sprinkle with 1/2 teaspoon of the salt. Cook the onion, stirring frequently, about 10 minutes. Raise heat to medium-high. Add celery and carrots and cook for 5 more minutes. Add chopped peppers, stirring often, about 5 minutes longer.
- Add garlic and jalapeño and cook one more minute.
- Add chili powder, remaining salt, black pepper, cumin, oregano, and basil. Stir briskly for 1 minute until spices are aromatic.
- Add chopped reserved tomatoes and lemon juice. Stir well, scraping up any bits clinging to the bottom of the pan. Lower heat to simmer, cover and cook about 10 minutes, stirring often.
- Mix in bulgur and 3 cups of tomato juice (or V-8). Bring to a boil, then lower heat and simmer 30 minutes, stirring occasionally.
- Add drained beans. Cook for 10 more minutes to heat everything evenly.
- If chili becomes too thick, add extra tomato juice or V-8 to reach desired consistency. Taste and adjust for salt and pepper (or other spices). If desired, add honey. Stir well to combine.
- Pass hot sauce separately.
Notes
Other types of beans can easily be substituted for the ones listed.
Optional toppings can be chopped cilantro leaves, chopped green onions, grated cheese, sour cream or plain yogurt, avocado chunks, chopped radishes, or olives.
Yes, this chili has been offered in the cozy Dobie kitchen for many years! I agree that the bulgur, once it has been set aside to absorb several yummy flavors of other ingredients, leaves all partakers in this meal feeling satisfied! Another great recipe that I also recommend you all give a try! It is the perfect meal to serve on a chilly sports night!