I’m a convert to Texas chili, having grown up on a chili powder version with kidney beans. The upside is when we want a meaty chili, nothing but a bowl of red will do, and I’ll toast and soak the chiles. When the day calls for a vegetarian version, I can go straight for this chili without losing face and without a drop of geographical guilt.
As we head in to the heart of holiday eating season, this chunky vegetable chili will give you a low-fat, high fiber meal that sacrifices nothing on flavor. You can keep it basic, as written, or amp up the vegetables even further, adding yams, butternut squash, or zucchini (in the summer).
The recipe is adapted from one in the Whole Foods Market Cookbook,
This chili goes heavy on the chile powder and diversifies by adding New Mexico chile powder and a hit of chipotle powder for more heat and complexity. Simple as it seems, there are two things that set this chili apart. It uses bulghur as a thickener and an added source of fiber, and it turns to soy sauce for salt and its umami-ness.
Perfect for a Meatless Monday, you can get dinner on the table in about an hour and feed a family of four with leftovers for lunch the next day.
Heat a Dutch oven over medium heat. Add olive oil and saute onion, carrots, celery, peppers, garlic, jalapeno, cumin and mild chili powder for 2-3 minutes.
Add the tomato puree, vegetable stock, water, bulghur, and beans.
Bring to a boil and reduce heat to simmer for 50 minutes. Mixture should be thickened. Add the soy sauce and adjust spices, adding more cumin and chili powder to taste.
Garnish with green onions, cheddar cheese, sour cream, etc. as desired. Serve with tortilla chips.
View Comments (2)
Michelle, I made this last night and it was awesome. I loved the texture and the complex flavors. I used 1 cup of brown rice instead of the bulghur and it was delicious. Thanks for this great recipe!
Caroline - Glad you liked it! Thanks for the tip on the brown rice substitution!