Weight Watchers Recipe of the Day: Vegetarian Chili
Chili is one of those dishes that can be made a million different ways and is really hard to mess up, unless you try to get too creative with your spice combinations.
If you stick to the basics and control the amount of spice, it’s hard to go wrong.
Through the years I’ve made dozens of different kinds of chili from mild to spicy, with meat and without.
This simple and delicious vegetarian chili recipe has become a personal favorite recently. It’s lighter and healthier than traditional chili with meat but still deeply satisfying.
Skinny on Vegetarian Chili
This recipe calls for bulgur which gives the chili a chewy meat-like texture.
If you’re not familiar with bulgur, it’s a quick-cooking form of whole wheat that’s been partially cooked, dried and ground and is commonly used in Middle Eastern cooking. It’s the main ingredient in tabouli.
You can find it in health food stores and most well-stocked grocery stores.
According to my calculations, this vegetarian chili has about 293 calories, *6 Weight Watchers PointsPlus, *6 Weight Watchers SmartPoints per serving.
Here’s a video that shows you how easy it is to make spicy vegetarian chili at home:
If you enjoy this recipe for vegetarian chili, be sure to check out my other easy, healthy Weight Watchers friendly recipes including Easy Black Bean & Corn Soup, Pepperoni Pizza Chili, WW Lentil Sausage Stew, Slow Cooker Spicy Cajun Soup and WW Slow Cooker Chuck Wagon Chili.
Easy, hearty and delicious vegetarian chili made with bulgur. It's my favorite vegetarian chili of the moment.
- 1 tablespoon olive oil
- 2 medium onions, finely chopped
- 4 garlic cloves, minced
- 1 green bell pepper, finely chopped
- 1-1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 2 teaspoons dried oregano
- 1/8 teaspoon cayenne pepper
- 2 bay leaves
- 1/2 cup bulgur, preferably coarse
- 1 can (28 ounces) crushed tomatoes
- 3 cans (15 ounces each) beans (kidney, black, pinto or any combination), rinsed and drained
- 2 tablespoons soy sauce
- 5 cups water
- Salt and freshly ground pepper to taste
Put a large soup pot on medium heat and add the oil.
Add the onions and garlic and cook for 10 minutes, stirring often.
Add the chili powder, cumin, paprika, oregano, cayenne, bay leaves and bulgur. Cook for 2 minutes, stirring constantly.
Add the tomatoes, beans, tamari, water, salt and pepper. Bring the mixture to a boil, then lower the heat and simmer for 30 minutes, stirring often so the ingredients don't stick to the bottom of the pot.
Before serving, taste and add more salt, pepper and/or cayenne if needed.
*6 Weight Watchers PointsPlus
*6 Weight Watchers SmartPoints
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
The Domestic Goddess shows how to make chili three different ways (Beef & Bean, Vegetarian and Green Chile Chicken):
More Weight Watchers Chili Recipes:
Instant Pot Vegetarian Chili (Cookin’Canuck)
Slow Cooker Vegetarian Quinoa Chili (SnackGirl)
Chili Cornbread Bake (EmilyBites)
Crock Pot Chicken Taco Chili (SkinnyTaste)
Crock Pot Chunky Chicken Chili (SkinnyKitchen)
Dan-Good Veggie Chili (HungryGirl)
“Meaty” Vegetarian Chili (MealPlanningMommies)
Slow Cooker Butternut Squash & Farro Chili (EatYourselfSkinny)
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