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My Darling Vegan
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! 

5 from 1 vote

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Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Course: Main Course
Cuisine: Vegan
Keyword: Vegan Chili
Servings: 6 servings
Calories: 289 kcal
Author: Sarah McMinn
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
  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. 

Recipe Notes

Consider adding 1 teaspoon of liquid smoke for a smokier chili.

Uneaten chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for 1 month. To thaw, place it in the refrigerator the night before. The following day, gently reheat the chili over the stovetop.

Nutrition Facts
Calories Per Serving: 289
% Daily Value
Carbohydrates 37g 12%
Protein 6g 12%
Fat 6g 9%
Sodium 698mg 30%
Potassium 593mg 17%
Fiber 11g 46%
Sugar 7g 8%
Vitamin A 5465IU 109%
Vitamin C 42.5mg 52%
Calcium 98mg 10%
Iron 4.7mg 26%