Vegetarian Chili with Bulgur

  • Yield: 4 to 6 servings


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