The Neely's Vegetarian Chili

READY IN: 50mins
Recipe by Sharon123

Gina says every once in a while, she and the girls go on a little veggie kick to take a break from eating meat. This is a hearty, spicy chili that is so satisfying that even Pat, her husband loves it! Serve with some yummy cornbread! From Down Home with the Neely's cookbook.

Top Review by bookgems

The recipe was tasty. I did not use the beans and chick peas, substituting celery and other veggies because someone in our family is on a low potassium diet.

Ingredients Nutrition

Directions

  1. Heat the olive oil iin a large pot over medium high heat. Add onions, carrots, bell pepper, and jalapenos. Saute until the vegetables are almost tender, about 8 minutes.
  2. Add the tomatoes, stock or water, beans, bulgur, garlic, chile powder, chipotle pepper, cumin, coriander, cinnamon, and vinegar; bring to a boil.
  3. Reduce heat to low, and cook uncovered, stirring occasionally, until the bulgur is tender and the mixture thickens, about 20 minutes.
  4. Ladle the chili into bowls and garnish with sour cream, grated cheese, and cilantro. Enjoy!

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