Veggie Chili

4.80 stars (5 ratings)

This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater.

Prep Time20

Cook Time35

Total Time55

Course: Soup

Cuisine: American

Servings: servings

Calories: 266kcal

Author: Nora Taylor

Ingredients

8 ounces cremini mushrooms chopped small or sliced
1 medium onion diced small
4 medium carrots peeled and diced
1 medium red bell pepper seeded and diced
4 cloves garlic minced
1 medium zucchini diced
1 cup fresh or frozen corn
(2) 28-ounce cans diced tomatoes
(2) 15-ounce cans black beans drained and rinsed
(1) 15-ounce can pinto beans drained and rinsed
1/3 cup bulgur
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 tablespoon cocoa powder
1 tablespoon pure maple syrup
1 1/2 cups water
1 teaspoon salt or more to taste

US Customary - Metric

Instructions

In a large pot over medium-high heat, add the chopped mushrooms. Sauté the mushrooms until the start to release their oils (about 5 minutes), then add the onion, carrots and bell pepper and sauté for 5 minutes.
Add the garlic and cook for 1 more minute, until fragrant.
Now add the rest of the ingredients and stir to combine. Bring to a boil, then lower the heat and simmer for 20-25 minutes, stirring occasionally. If the chili gets too thick, add a little more water to thin.
Taste; add more salt or seasonings to taste. For a spicier chili, add a pinch of cayenne pepper. Serve with vegan sour cream, cornbread, tortilla chips and/or shredded cheese.

Notes

Leftovers will keep for up to 4 days in the refrigerator and the chili also freezes well. I like to freeze in individual containers for quick meals.
Feel free to substitute any veggies or leave anything out you don't like.
For gluten free, leave out the bulgur or replace it with quinoa or rice.

Nutrition