Healthy Vegetarian Chili Recipe
Easy, hearty and delicious vegetarian chili made with bulgur, a quick-cooking form of whole wheat, that provides a satisfying chewy texture. It's my favorite vegetarian chili of the moment.
Servings: 6
Equipment
Ingredients
- 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 (I sometimes use smoked 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
Instructions
- Put a large soup pot on medium heat and add the oil.
- Add the onions, garlic, and bell pepper and cook, stirring often, until softened. This should take about 10 minutes.
- Stir in the chili powder, cumin, paprika, oregano, cayenne, bay leaves and bulgur. Cook for 2 minutes, stirring constantly.
- Add the tomatoes, beans, soy sauce, 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.
Notes
Serving size: 1-1/2 cups
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 6 PointsPlus (Old plan) Vegetarian Chili Additions and Variations This recipe can be adapted and modified in lots of ways to suit your preferences. Here are a few ideas: Spicier: Increase cayenne pepper or add fresh chiles with the onion, garlic and bell pepper. You could also stir in a little chipotle chile in adobo. Fresher/Zestier: Finishing off the chili with a little splash of vinegar and fresh cilantro will make it taste super fresh. Thicker: When done blend a small portion of the chili to give it more body. Bulk it Up: Add more vegetables. chopped zucchini, sweet potato, butternut squash, or corn would all be good.
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 6 PointsPlus (Old plan) Vegetarian Chili Additions and Variations This recipe can be adapted and modified in lots of ways to suit your preferences. Here are a few ideas: Spicier: Increase cayenne pepper or add fresh chiles with the onion, garlic and bell pepper. You could also stir in a little chipotle chile in adobo. Fresher/Zestier: Finishing off the chili with a little splash of vinegar and fresh cilantro will make it taste super fresh. Thicker: When done blend a small portion of the chili to give it more body. Bulk it Up: Add more vegetables. chopped zucchini, sweet potato, butternut squash, or corn would all be good.
Nutrition
Serving: 1-1/2 cups | Calories: 293kcal | Carbohydrates: 44g | Protein: 15g | Fat: 5g | Fiber: 19g