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    You are in: Home / Recipes / Easy Spicy Vegetarian Chili Recipe
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    Easy Spicy Vegetarian Chili

    Easy Spicy Vegetarian Chili. Photo by flower7

    1/2 Photos of Easy Spicy Vegetarian Chili

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    LUv 2 BaKE's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on November 13, 2010

      55

      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!!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2007

      45

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2014

      45

    Read All Reviews (20)

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    Nutritional Facts for Easy Spicy Vegetarian Chili

    Serving Size: 1 (296 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 251.0
     
    Calories from Fat 23
    35%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 528.9 mg
    22%
    Total Carbohydrate 49.0 g
    16%
    Dietary Fiber 11.8 g
    47%
    Sugars 5.4 g
    21%
    Protein 11.9 g
    23%

    The following items or measurements are not included:

    diced tomatoes

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