The Neely's Vegetarian Chili

Total Time
50mins
Prep 20 mins
Cook 30 mins

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.

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!
Most Helpful

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.

bookgems February 23, 2010

This was excellent. I was out of jalapeno pepper so I left it out and I reduced the dried chipotle pepper and cumin to 1/2 tsp of each. I also only used 1 Tblsp of vinegar and forgot to add the cinnamon. Thanks for the recipe.

Cilantro in Canada February 15, 2010