An Endlessly Adaptable Vegetarian Chili

Veggie Chili

This recipe for Vegetarian Chili is basic, so you can have fun with it. If you like a spicy chili, then add your favorite kind of heat -- jalapeno peppers, red chili flakes, hot sauce, etc. If you want your chili to have a sweet finish, add a handful of frozen sweet corn just before it's done cooking. That's the great thing about this recipe, you can really make it your own!

I've added bulgur to this chili recipe to add texture and to help thicken it up. Bulgur is a whole grain made from cracked wheat and can usually be found with other grains at the grocery store. Look for medium ground bulger for the best consistency.

Serve this chili with a baked potato or sweet potato, steamed rice, or with my favorite side: grilled crusty bread!

Vegetarian Chili

Serves 4

Ingredients

1 tablespoon olive oil

1 cup diced onion (about 1 onion)

1/2 cup diced celery (about 1 celery stalk)

1/2 cup diced carrot (about 1 carrot)

1 green bell pepper, diced

1 tablespoon finely chopped garlic

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon oregano

1 can (540 mL/19 fl oz) diced tomatoes

1 cup vegetable stock

1/4 cup bulgur (medium)

1 can (540 mL/19 fl oz) black beans, drained

1/2 teaspoon salt

Instructions

Heat oil in large pot oven over medium heat. Add onion, celery, carrot, green bell pepper and a pinch of salt; cook and stir until vegetables begin to soften, about 8 minutes.

Add garlic, chili, cumin and oregano; cook and stir until fragrant, about 1 minute.

Add tomatoes, stock and bulgur; bring to a boil and then lower heat to low. Simmer until chili has thickened, about 30-40 minutes, stirring occasionally.

Add black beans; cook until beans have warmed through, about 5 minutes.

Taste, season and serve.

Tasty Tips

If you can, make this recipe ahead of time; chili always tastes better the second day.

To add a bit of sweet, smoky heat, add a tablespoon of chipotle puree.

Substitute black beans for kidney beans

Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.

This article is written by Kary Osmond from FoodStyles Package and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

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