Veggie Chili
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 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 266kcal
- 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
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.
- 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.
Serving: 1of 8 servings | Calories: 266kcal | Carbohydrates: 54g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 900mg | Potassium: 1347mg | Fiber: 17g | Sugar: 12g | Vitamin A: 6917IU | Vitamin C: 50mg | Calcium: 172mg | Iron: 6mg