You are here: Home » Recipes » Three Bean Chili Three Bean Chili Recipe by Relish Contributor Yield 8 servings Bulgur wheat gives this low-fat vegetarian chili a meat-like texture. Garnish the chili with plain fat-free yogurt. PrintEmail Ingredients 1/4 cup dried mushrooms Boiling water, as needed2 teaspoons pure olive oil1 cup chopped onions1 cup chopped celery1 cup chopped carrots1/2 cup chopped green bell peppers1/2 cup copped red bell peppers1 cup chopped mushrooms2 jalapeno peppers, seeded and minced4 garlic cloves, minced1 teaspoon chili powder1 teaspoon oregano1/2 teaspoon cumin1 teaspoon unsweetened cocoa powder2 tablespoons tomato paste1 (28-ounce) can tomatoes crushed in juice or puree1/2 cup bulgur wheat1/2 cup rinsed and drained canned kidney beans1/2 cup rinsed and drained black beans1/2 cup rinsed and drained canned navy beans1 to 2 cup water or tomato juice2 tablespoons tamari or soy sauce1/2 bunch cilantro, minced (2 tablespoons) Instructions Reconstitute dried mushrooms by just covering them with boiling water. Allow to soak 15 minutes or until plumped. Drain; reserve the soaking liquid. Heat oil in a large saucepan over medium heat. Add all the vegetables including the reconstituted mushrooms and the jalapeno peppers; saute 3 minutes. Add the garlic, dried spices and cocoa powder, saute 1 minute or until vegetables begin to brown. Add the tomato paste and mushroom soaking liquid; cook 1 minute. Add the tomatoes and their juice, bulgur and beans. Add enough water or tomato juice to cover the ingredients. Simmer 45 minutes or until bulgur is tender. Add tamari or soy sauce and cilantro and serve. *You may use dried beans if you prefer. Place 1/4 cup of each type dried bean in a bowl and cover with water. Let soak overnight. The next day, drain and rinse the beans, cover with fresh water and simmer for about 1 hour or until tender.