Easy Spicy Vegetarian Chili

Total Time
Prep 20 mins
Cook 35 mins

This is a very thick chili. The bulgur almost takes on the colour, form/texture of ground meat. Excellent with fresh bread and a garden salad or as a meal itself. Freezes/reheats well. From Meal Lean i Yumm!

Ingredients Nutrition


  1. Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
  2. Add mushrooms, saute 4-5 minutes.
  3. Add remaining ingredients except corn.
  4. Increase heat to high to bring to a boil.
  5. Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
  6. Stir in corn, simmer until heated through.
  7. Makes about 10 cups or 6-7 servings of 1 1/2 cups.
Most Helpful

5 5

Ok... We invited family friends over for Sabbath lunch with out knowing of any dietary restrictions other than our own(kosher). He pulled a fast one on us that "He" the husband was a vegan. My first reaction was Oh $#!^ what am I going to make!(that we will also like to eat) This was great! The heat/spice level was up there where I like it and though meatless it was a good bean chili. I did add black beans as well. He also said it was the best chili he has had. At least we have a goto meal if I don't want to be adventurous with vegan food the next time they come over. Thanks for saving the day!!!!

4 5

This was a tasty medium-heat chili. It can easily stand to use another tablespoon of chili powder if you like spicy chili. I used a 15 oz. can of black beans instead of kidney beans and a 15 oz. can of chickpeas (540 ml equals 19 oz.). I also used the bulgur, which I don't think really added anything to the chili. If I make it again, I'll omit the bulgur and the sugar to see how it compares. Thanks for posting this recipe!