Vegetable chili

Photo by Jim Norton


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Vegetable Chili


Bulgur is the secret ingredient in my favourite vegetarian chili (you can use quinoa for a gluten-free version). I usually combine carrots, celery, red and green bell peppers, mushrooms, and zucchini in this dish.

  • Serves: 6


  • 1/2 cup fine bulgur (125 ml)
  • 2 tbsp vegetable oil (30 ml)
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 6 cups vegetables, cut into 1
  • 1-3 tbsp chili powder (15-45 ml)
  • 1 salt (5 ml)
  • 1/4 tsp freshly ground pepper (1 ml)
  • 1 can (28 oz/796 ml) plum tomatoes with juice, chopped
  • 1 can (19 oz/540 ml) kidney beans, drained and rinsed


  1. 1. Cook bulgur according to package directions. Set aside.
  2. 2. Meanwhile, in a large, heavy pot, heat oil over medium heat. Sauté onion, garlic, and vegetables for 4–5 minutes. Stir in chili powder, salt, and pepper. Toss over heat for 2–3 minutes.
  3. 3. Add tomatoes with juice and bring to a boil. Reduce heat, partially cover, and simmer until vegetables are tender, 25–30 minutes. Stir in cooked bulgur and beans. Heat through; adjust seasoning.
  4. Tip: For even cooking, cut vegetables that take longer to cook, such as carrots, into smaller pieces.

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