This naturally vegan bulgur chili with mushrooms and beans is pure comfort food. Its hearty texture makes it the perfect substitute for the meat-based version. Great for making ahead and feeding a crowd!
First of all: I am not vegan but I love this chili nevertheless. I have recently published a meaty chili recipe but this bulgur chili is at least as tasty! Big plus: It’s made with only a handful of ingredients and takes about 30 minutes from start to finish!
Bulgur replaces meat
The bulgur gives the chili that little something that I often miss in vegetarian chilis: a hearty and slightly chewy texture that makes a perfect replacement for ground meat. It’s a cozy, filling, creamy, and totally satisfying dish.
Optional ingredients
Tomato paste and smoked paprika powder are optional ingredients. The chili will taste great without them too! Root vegetables would be a nice addition too.
- Tomato paste: Adding tomato paste is completely optional. However, 1 or 2 tablespoons tomato paste makes the chili sauce even creamier.
- Smoked paprika: Gives the chili a hint of a smoky flavor.
- Root vegetables: Orange and yellow carrots or parsnips are a tasty addition to this chili.
Vegetarian Bulgur Chili Recipe
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 diced mushrooms.
Sauté 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, rice or these delicious hush puppies and enjoy!
More tasty vegan recipes:
Did you make this recipe? Let me know in the comments how it turned out and also leave me a star rating if you want :)
Easy Bulgur Chili
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.
