Vegetarian Chili with Bulgur

  • Yield 4 to 6 servings

This vegetarian chili is packed with vegetables, beans and flavor.


2 cups finely chopped onions
3/4 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped carrots
1 tablespoon minced garlic
2 cups chopped mushrooms
2 tablespoons chili powder
1 tablespoon cumin
3/4 teaspoon basil
3/4 teaspoon oregano
1/4 teaspoon red pepper flakes
2 teaspoons salt
1/2 teaspoon black pepper
1/3 cup olive oil
1 (20-ounce) can kidney beans
3/4 cup bulgur
2 tablespoons chopped green chiles, or to taste
2 cups (or more) tomato juice
2 cups chopped tomatoes
3 tablespoons tomato paste
1/2 teaspoon Tabasco sauce
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/4 cup dry red wine or dry white wine


  1. Cook the onions, celery, bell pepper, carrots, garlic, mushrooms, chili powder, cumin, basil, oregano, red pepper flakes, salt and black pepper in the olive oil in a soup pot over high heat for 1 to 2 minutes, stirring constantly.  Stir in the undrained kidney beans.  Add the bulgur, green chiles, tomato juice, tomatoes, tomato paste, Tabasco sauce, lemon juice, Worcestershire sauce and wine.  Bring to a boil, stirring constantly.  Reduce the heat.  Simmer for 20 minutes.  Thin the soup with additional tomato juice if needed. 

Recipe reprinted with permission from The Junior League of Wheeling’s Wild! Wonderful! (The Junior League of Wheeling, Inc., 2003). 



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