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 2 votes

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 289kcal

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
¼ - ½ 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
¾ cup bulgur wheat
1 - 1 ½ tsp. salt

Toppings

1 small avocado, cubed
2 green onions, diced
fresh cilantro
vegan sour cream, optional

US Customary - Metric

Instructions

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.

Notes

Serving and Storing - Serve this chili immediately. Top with fresh cilantro, lime, and avocado. Store leftover chili in an airtight container in the refrigerator for up to 3 days or frozen for 2 months. To thaw, place it in the refrigerator the night before. The following day, gently reheat the chili over the stovetop.

Variations - If you are looking for gluten-free alternatives to this chili you can substitute couscous or quinoa, brown lentils, or a vegan meat alternative such as TVP, Beyond Meat Crumbles or Gardein's Beefless Crumbles.

Nutrition