Vegetarian Bulgur Chili Recipes

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BULGUR CHILI



Bulgur Chili image

This vegetarian chili is zesty, but it also offers a slight hint of sweetness. Because it doesn't have to simmer for hours like other chili recipes, it's ideal for serving to drop-in visitors. -Jeraldine Hall of Ravenden Springs, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 9 servings.

Number Of Ingredients 16

3/4 cup bulgur
2 cups boiling water
1-1/2 cups finely chopped green peppers
1 large onion, chopped
2 teaspoons canola oil
2 cups reduced-sodium tomato juice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 to 3 tablespoons chili powder
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
3/4 cup shredded reduced-fat cheddar cheese

Steps:

  • Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry., In a large saucepan, saute green peppers and onion in oil until tender. Stir in the bulgur, tomato juice, beans, tomatoes, tomato sauce, water, chili powder, garlic, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 657mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

VEGAN CHILI



Vegan Chili image

Provided by Tracey Medeiros

Categories     Soup/Stew     Bean     Tomato     Super Bowl     Vegetarian     Kid-Friendly     Winter     Tailgating     Healthy     Vegan     Bulgur     Atlanta     Georgia     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 14

1 tablespoon sunflower oil
1 medium yellow onion, diced
1 cup shredded carrots
1-2 jalapeño peppers, stemmed, seeded, and minced
3 garlic cloves, minced
1/2 cup bulgur, rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
1 1/2 cups tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 1/2 (15-ounce) cans black beans, drained and rinsed
1 1/2 teaspoons kosher salt, or to taste
Chopped fresh cilantro

Steps:

  • 1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
  • 2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.

BEAN & BULGUR CHILI



Bean & Bulgur Chili image

Come in from the cold to a piping hot bowl of this zesty bulgur and bean chili. The bulgur adds great texture and heartiness, so you won't miss the meat. -Tari Ambler, Shorewood, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 21

2 large onions, chopped
2 celery ribs, chopped
1 large green pepper, chopped
4 teaspoons olive oil
4 garlic cloves, minced
1 large carrot, shredded
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon coarsely ground pepper
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) vegetable broth
1/3 cup tomato paste
1 cup bulgur
Optional: Sour cream, fresh corn, chopped red onion and sliced jalapeno peppers

Steps:

  • In a Dutch oven over medium heat, cook the onions, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in carrot and seasonings; cook and stir 1 minute longer., Stir in the tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, cook bulgur according to package directions. Stir into chili; heat through. Garnish each serving with desired toppings.

Nutrition Facts : Calories 240 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 578mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 12g fiber), Protein 11g protein. Diabetic Exchanges

BULGUR CHILI



Bulgur Chili image

Healthy meat-free chili.

Provided by Brian Yogerst

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h18m

Yield 10

Number Of Ingredients 19

2 cups water
1 cup bulgur
1 tablespoon olive oil
2 cups shredded carrots
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ jalapeno pepper, seeded and minced
2 cloves garlic, minced, or more to taste
5 cups reduced-sodium tomato juice
2 (16 ounce) cans kidney beans
2 (16 ounce) cans black beans
1 (28 ounce) can petite diced tomatoes, undrained
1 (8 ounce) can low-sodium tomato sauce
2 tablespoons chili powder
2 tablespoons taco seasoning
1 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper

Steps:

  • Pour water and bulgur into a saucepan. Bring to a boil; cover and simmer until tender, 12 to 15 minutes. Drain off excess water.
  • Heat olive oil in a large pot over medium heat. Add carrots, onions, green bell pepper, red bell pepper, and jalapeno pepper; cook and stir until softened and starting to brown, 5 to 10 minutes. Stir in garlic; cook and stir until fragrant, 1 to 2 minutes.
  • Stir cooked bulgur, tomato juice, kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, taco seasoning, cumin, cayenne, and pepper into the pot. Bring to a boil; reduce heat and simmer until flavors combine, 20 to 30 minutes.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 56.1 g, Fat 2.7 g, Fiber 17.8 g, Protein 14.8 g, SaturatedFat 0.4 g, Sodium 848.1 mg, Sugar 9.2 g

VEGETARIAN BULGUR CHILI



VEGETARIAN BULGUR CHILI image

Categories     Bean     Vegetable     Side     Stew     Vegetarian

Number Of Ingredients 20

1 tablespoon olive or canola oil
2 onions, chopped
2 green & or red peppers, chopped
3 cloves garlic, crushed
2 cups mushrooms, sliced
1 can 19 oz red kidney beans, drained & rinsed
1 can 19 oz chick peas, drained & rinsed
1/2 cup uncooked bulgur
28 oz can stewed tomatoes
1 cup bottled salsa ( mild or medium)
1/2 cup water
2 tsp salt
½ tsp pepper
1 tbsp chili pepper
1 tsp basil
½ tsp oregano
¼ tsp cayenne
1 tbsp cocoa ( baking cocoa, unsweetened)
1 tsp sugar
½ tsp ground cumin

Steps:

  • Heat oil in a large pot. Saute onions, pepper and garlic for 5 minutes on medium heat. Add mushrooms and sauté 5 minutes longer. Add remaining ingredients, bring to a boil and simmer, covered for 25 to 30 minutes. if desired , add 1 can drained corn niblets. Enjoy

VEGETARIAN CHILI



Vegetarian Chili image

My dear friend Georgia is a wonderful cook who prepares healthy food. She was recently featured in our local newspaper in the cooking section. This is one of three recipes that she shared. She prepared this for our lunch group when we worked together. It's good, quick, and very healthy.

Provided by Acerast

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup vegetable stock
3 medium onions, chopped
1 carrot, chopped
1 tablespoon jalapeno, minced (fresh or canned)
2 garlic cloves, minced
4 teaspoons chili powder
1 teaspoon cumin, ground
1 (28 ounce) can diced tomatoes, with their juice
1 (15 ounce) can diced tomatoes, with their juice
1 teaspoon brown sugar
2 (15 ounce) cans red kidney beans, rinsed and drained
1/3 cup bulgur (fine or medium grain)
1/2 cup plain yogurt, non-fat
1/3 cup scallion, chopped
1/4 cup cilantro, chopped

Steps:

  • In a dutch oven, over medium heat, add the vegetable stock, onions, carrot, jalapeno, garlic, chili powder and cumin.
  • Cover and simmer 5 - 7 minutes, or until the onions and carrots are soft.
  • Add the tomatoes (with their juices) and the brown sugar; cover and cook for 5 minutes over high heat, stirring occasionally.
  • Reduce the heat to low; stir in the beans and bulgur.
  • Simmer the chili, uncoverd, for 15 minutes, stirring occasionally.
  • Serve garnished with yogurt, scallions, and cilantro.

Nutrition Facts : Calories 468.8, Fat 3.4, SaturatedFat 1, Cholesterol 4, Sodium 724.4, Carbohydrate 91.8, Fiber 25, Sugar 19.3, Protein 24.9

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