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bowl of vegetarian chili

Homestyle Vegetarian Chili

Dawn Dobie
Warming chili filled with vegetables, three kinds of beans, and bulgur.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8

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

Can be made 3 days ahead of time. Cover and refrigerate. Freezes well.
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.