Classic Vegan Chili

Bowls of vegan classic chili with wheat and kidney beans topped with avocado and cilantro

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