Vegetarian Chili(From The Vegetarian Times Magazine)
A hearty and flavorful vegetarian chili bursting with fresh vegetables, spices, and wholesome grains, perfect for cozy dinners or family gatherings seeking comfort food with a healthy twist.
Ingredients
- 28 oz. canned chopped tomatoes ⓘ
- 1 large chopped onion ⓘ
- 3/4 cup bulgur ⓘ
- 3 chopped celery stalks
- 2 chopped carrots ⓘ
- 5 Tbsp. chili powder ⓘ
- 4 chopped garlic cloves ⓘ
- 1 Tbsp. lemon juice ⓘ
- 1 tsp. pepper ⓘ
- 1 tsp. cumin
- 1 tsp. basil ⓘ
- 1/2 tsp. oregano ⓘ
- 1 chopped green pepper ⓘ
- 3 cups cooked kidney beans ⓘ
- 1 1/2 cups cooked garbanzos ⓘ
- 2 cups tomato juice
Instructions
- Drain chopped tomatoes into a pot.
- Bring 1 cup of the tomato liquid to a boil. Remove from heat and stir in bulgur.
- Cover and let stand for 30 minutes.
- In a skillet with a little oil, cook chopped onion, celery, carrots, and garlic. Cover the skillet.
- After 10 minutes, add chopped green pepper and cook for an additional 10 minutes.
- Ensure vegetables are cooked but not mushy.
- Combine all ingredients and cook just until heated through.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce. If you’re out of bulgur, quinoa or brown rice can serve as excellent substitutes. Adjust the chili powder to your taste preference, and feel free to mix in other vegetables like zucchini or corn for added texture and flavor.
Serving Suggestions
Serve the vegetarian chili hot, garnished with fresh cilantro or avocado slices for extra flavor. It pairs beautifully with Spanish Rice (Sopa De Arroz) or a side of crusty bread. For a complete meal, consider serving it alongside a refreshing Horchata (Mexican Rice Drink) for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chili in portions for up to 3 months. To reheat, thaw overnight in the fridge and gently warm on the stove, adding a splash of water or broth if needed to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetarian Chili(From The Vegetarian Times Magazine) contains roughly 1104 calories, with 42g protein, 150g carbohydrates, and 52g fat. It is an excellent source of iron (222% of the Daily Value), calcium (138% of the Daily Value), and dietary fiber (131% of the Daily Value). Note that it is relatively high in sodium, at 1047mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Absolutely! This vegetarian chili tastes even better the next day as the flavors meld together. Prepare it a day or two in advance and store it in the refrigerator. Just reheat on the stove or in the microwave before serving.
Is this chili suitable for meal prep?
Yes, this chili is perfect for meal prep! It stores well and can be portioned out for easy lunches or dinners throughout the week. Just make sure to keep the toppings separate until you’re ready to eat to maintain freshness.
Can I add protein to this chili?
Certainly! While the beans provide a good source of protein, you can also add cooked lentils or diced tofu for additional protein. For a non-vegetarian option, consider adding ground turkey or beef if you prefer a heartier chili.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).