Easy Bulgur Chili
This naturally vegan bulgur chili with mushrooms and beans is pure comfort food and boasts a hearty texture. Great for making ahead and feeding a crowd!
Yield: 3 -4
Ingredients
- 1 medium onion (about 1 cup diced)
- 1 clove garlic
- 150 g cremini or button mushrooms (about 1.5 cups diced, you can substitute other mushrooms)
- 2 tablespoons vegetable oil
- 1 tablespoon chili powder (spice mix)
- 1 teaspoon smoked paprika (optional, but recommended)
- 1-2 tablespoons tomato paste (optional, see notes)
- 1 can (15 oz/400 g) diced tomatoes (fire-roasted or regular)
- 1 can (15 oz) kidney beans (about 8.8 oz/250 g rinsed)
- 1/4 cup (50 g) bulgur (if you love bulgur, use 1/3 cup = 75 g)
- 2 cups (500 ml) vegetable broth
- 2 pieces dark chocolate (you can substitute 1 teaspoon unsweetened cocoa powder)
- Pinch salt
Topping suggestions:
- Chopped spring onion-greens, cilantro, jalapenos, avocado, tortilla chips, hush puppies, (vegan) sour cream
Instructions
- Peel onion and garlic. Chop onion and finely mince garlic. Clean the mushrooms and chop them into small 1/2-inch (1 cm) cubes. If you blitz them in a food processor, make sure not to chop them too finely to give the chili some texture.
- Heat oil in a medium-large saucepan. Add chopped onions and sautee until translucent and light golden in color, about 3-5 minutes. Add minced garlic and sautee for an additional 30 seconds.
- Add mushrooms and sautee until they are soft and have considerably lost volume.
- Stir in chili powder, smoked paprika powder, and tomato paste. Add diced tomatoes from the can. Rinse can with about ¼ cup water and add it to the saucepan.
- Drain and rinse kidney beans. Add beans, bulgur, vegetable broth, chocolate, and a pinch of salt to the pot. Stir and let chili cook for about 10 minutes until the bulgur is tender. Taste and adjust salt if needed. Serve with bread and/or rice.
Notes
Tomato paste: Adding tomato paste is completely optional. However, 1 or 2 tablespoons tomato paste makes the chili sauce even creamier.
Root vegetables: Orange and yellow carrots or parsnips are a tasty addition to this chili.
Storage: The chili will keep for a few days in an airtight container in the refrigerator. It also freezes well.