Gelson's Vegetable Chili

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This popular chili is sold in the deli section of Gelson's Market, and the recipe has been published in the LA Times. I've been making it for years because it's delicious; however it's also healthy. I suggest serving it with cornbread.

Ingredients Nutrition


  1. Cook beans according to package directions, or substitute with (2) 14 ounce cans of beans.
  2. Pour bulgar into a bowl and add one cup of boiling water; let soak for 30 minutes.
  3. Heat olive oil in a large saucepan. Saute onions and carrots 4 minutes.
  4. Add garlic and celery and saute until glazed.
  5. Add chili powder, cumin, cayenne, basil and oregano.
  6. Add diced tomatoes and simmer for 10 minutes.
  7. Add squash, zucchini, red and green peppers and mushrooms.
  8. Cook 4 minutes.
  9. Add bulgar and kidney beans with liquid.
  10. Simmer for 20 minutes to let flavors marry.
  11. Season to taste with salt and pepper.
Most Helpful

This chili is easy to make, even though there is a fair amount of chopping. The directions are spot on, and my chili turned out perfectly. This had very nice flavor, not too mild, not too spicy (as I was having my parents over for dinner). The only modification I made was to use 2 yellow squashes as that is what I had on hand and we added shredded Monterey Jack cheese as a topping, which put it over the top. Went nicely with a fresh baguette. This is going into my keeper file. Thanks for posting!

Dr. Jenny September 30, 2013

I have also been making this for years. I lost my tattered old LA Times clipping & was delighted to find it here just as I remember it. I have a package of 15 bean soup mix (No seasoning, beans only) that I want to try it with. If I remember correctly it's also good with a little dry wine added.

cherann November 06, 2007

This was very good! I substituted Canelinni for the kidney beans but otherwise followed it exactly. I also cooked my mushrooms with the onions and garlic

Annie M. August 25, 2005