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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! 
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 289kcal
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



  • 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 TVPBeyond 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