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!
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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.
Add spices and stir to coat.
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.
Serve immediately with toppings of choice.
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.