Classic Vegan Chili

This classic vegan chili is made with bulgur wheat and kidney beans for a whole grain meaty chili that tastes just like you remember. Made in just 30 minutes! 

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
5 from 1 vote
Course: Main Course
Cuisine: Vegan
Keyword: Vegan Chili
Servings: 6 servings
Calories: 289 kcal
Author: Sarah McMinn
Ingredients
Vegan Chili
  • 1 tbsp. avocado oil
  • 1 medium red onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 1 red bell pepper, seeded and diced
  • 3 tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • 1/4 - 1/2 tsp. cayenne
  • 3 tbsp. tomato paste
  • 1 tbsp. maple syrup
  • 3 cups vegetable broth
  • 2 (15 oz) cans diced tomatoes
  • 1 (15 oz) can black beans
  • 1 (15 oz) can kidney beans
  • 3/4 cup bulgur wheat
  • 1 - 1 1/2 tsp. salt
Toppings
Instructions
  1. Heat oil in a large soup pot over medium-low heat. When the oil is hot, add onions and sauté for 5 minutes until fragrant and translucent. Add garlic and red onion and sauté for another 5 minutes. 

  2. Add spices and stir to coat. 

  3. Once vegetables are thoroughly coated, add the remaining chili ingredients. Stir together, cover, and bring to a boil. Once boiling, reduce heat to a simmer and simmer for 15 minutes until the bulgur wheat is cooked all the way through. 

  4. Serve immediately with toppings of choice. 

Nutrition Facts
Classic Vegan Chili
Amount Per Serving
Calories 289 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 698mg30%
Potassium 593mg17%
Carbohydrates 37g12%
Fiber 11g46%
Sugar 7g8%
Protein 6g12%
Vitamin A 5465IU109%
Vitamin C 42.5mg52%
Calcium 98mg10%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.