You are here: Home » Recipes » Super Bowl of Garden Chili Super Bowl of Garden Chili Recipe by Relish Contributor Yield 8 to 10 servings Vegetarian chili is a wonderful way to win over nonvegetarians and dispel the myth that meatless dishes are boring. PrintEmail Although this looks like a lot of ingredients, you simply place them in the pot and stir occasionally. You can top your chili with traditional garnishes such as shredded cheddar cheese, low-fat sour cream or yogurt, chopped scallions and chopped cilantro. If you have leftovers and you reheat this chili, you may need to add a little water because the beans andcracked wheat will absorb some of the liquid once it cools. Ingredients 1 tablespoon extra-virgin olive oil1 medium onion, chopped1 medium green bell pepper, cored, seeded and chopped2 jalapeno peppers, seeded and minced2 poblano peppers, seeded and chopped4 garlic cloves, minced1 tablespoon chili powder1 tablespoon dried leaf oregano1 tablespoon smoked paprika2 teaspoons ground cumin1 (28-ounce) can diced tomatoes with juice2 cups water, vegetable broth or tomato juice1/2 cup uncooked dried bulgur wheat1 cup canned black beans, rinsed and drained1 cup canned chickpeas, rinsed and drained1 cup canned black beans, rinsed and drained1 cup canned red kidney beans, rinsed and drained1 to 2 tablespoon minced canned chipotle chili in adobo Instructions Heat oil in a nonreactive large pot over medium-high heat. Add the onions, all the peppers, the garlic, chili powder, oregano, paprika and cumin. Saute 5 to 7 minutes until slightly softened and fragrant. Add tomatoes and their juice; water, broth or tomato juice; cracked wheat; all the beans and the chili in adobo. Stir well. Bring to a boil, reduce heat to a slow simmer and cook, uncovered, 50 minutes to 1 hour, stirring occasionally, until the cracked wheat is tender.