Super Bowl of Garden Chili

  • Yield 8 to 10 servings

Vegetarian chili is a wonderful way to win over nonvegetarians and dispel the myth that meatless dishes are boring.

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.


1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 medium green bell pepper, cored, seeded and chopped
2 jalapeno peppers, seeded and minced
2 poblano peppers, seeded and chopped
4 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon dried leaf oregano
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 (28-ounce) can diced tomatoes with juice
2 cups water, vegetable broth or tomato juice
1/2 cup uncooked dried bulgur wheat
1 cup canned black beans, rinsed and drained
1 cup canned chickpeas, rinsed and drained
1 cup canned black beans, rinsed and drained
1 cup canned red kidney beans, rinsed and drained
1 to 2 tablespoon minced canned chipotle chili in adobo


  1. 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.
  2. Add tomatoes and their juice; water, broth or tomato juice; cracked wheat; all the beans and the chili in adobo. Stir well.
  3. 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. 



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