Vegan Chili with Bulgur

Vegan Chili with Bulgur


1 onion, finely chopped

3 cloves of garlic, minced

1 Tbsp. olive oil

2 cups bulgur wheat

4 cups water

2 large (32 oz) cans of crushed tomatoes

2 cans pinto beans, drained

2 cans dark red kidney beans, drained

2 cans light red kidney beans, drained

2 cans great northern beans, drained

3 chipotle peppers in adobo sauce, chopped

2 Tbsp. reserved adobo sauce from pepper can

2 Tbsp. chili powder

2 tsp. Sriracha or other hot pepper sauce


In a LARGE pot, heat the olive oil over high heat. Add the garlic and onion, and cook until transluscent, and the garlic is browned. Add the tomatoes, drained beans, bulgur and water. Stir well. Add remaining ingredients, bring to a boil. Cover, lower heat to medium-low, and simmer until bulgur is done, about 45 minutes, stirring occasionally.

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