- 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
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.
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.
Calories: 289kcal | Carbohydrates: 37g | Protein: 6g | Fat: 6g | Sodium: 698mg | Potassium: 593mg | Fiber: 11g | Sugar: 7g | Vitamin A: 5465IU | Vitamin C: 42.5mg | Calcium: 98mg | Iron: 4.7mg