Bulgur Bean Chili

Maureen Herrell


I was a vegetarian for years and this chili is the result. It's my go-to chili recipe, I always freeze some for later. Be sure to use a pure chile powder, not a blend. My favorite is ancho, but if you like chipotle that's also readily available.

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15 Min


45 Min


Stove Top


2 Tbsp
olive oil
zucchini, chopped
red bell pepper, chopped
garlic cloves, minced
2 Tbsp
ancho chile powder or other pure chili powder
1 Tbsp
1/2 Tbsp
smoked paprika
1/2 tsp
cayenne pepper, more or less to taste
1/2 c
bulgur wheat, course cut
1 can(s)
black beans, rinsed
1 can(s)
great northern beans, rinsed
1 can(s)
garbanzos, rinsed
1 can(s)
kidney beans, rinsed
2 can(s)
diced tomatoes
2 Tbsp
soy sauce
2 c
water, more or less
1 1/3 c
frozen corn (i use fire roasted)
salt, to taste

Directions Step-By-Step

Open all beans, rinse, set aside. Measure seasonings and put in ramekin, put garlic in separate one. In large pot heat 2 tablespoons oil over medium heat. Chop veggies and place in pot, cooking for 4 minutes.
Add garlic to pot, stir. Add spices and toast with veggies for 2 minutes, stirring often. Add bulgur, undrained tomatoes, and beans. Add soy sauce to water, then add to pot. Salt to taste. Mix well, and bring to boil (still over medium). Add in corn. Turn heat to low and simmer, stirring frequently, until bulgur is cooked, about 30 minutes.
The bulgur will settle, it's very important to scrape the bottom of the pot when stirring.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy