- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 275.6
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 453.3 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 16.7 g
- Protein: 15.1 g
Vegan Chili with Bulgar (soy-free)
IntroductionA quick, protein and fiber packed meal! Rinse your beans well to reduce the sodium content or buy salt-free beans.
A quick, protein and fiber packed meal! Rinse your beans well to reduce the sodium content or buy salt-free beans.
Black Beans (2 cans - 30 oz.)
Pinto Beans (1 can - 15 oz.)
Red Kidney Beans (2 cans - 30 oz.)
Frozen Yellow Sweet Corn (2 cups, thawed)
Canned Diced Tomatoes (28 oz)
Bulgar Wheat (1 cup, dry)
Favorite spices or seasoning packet blend
(I like Simply Organic's Vegetarian Chili)
Balsamic Vinegar (optional)
Unsweetened Cocoa Powder (optional)
.25 - 1 cup water (as needed)
*use organic when possible.
365 Organic Everyday Valueâ„¢ items from Whole Foods are great & reasonably priced.
Cook until warm and then add your bulgar wheat. This will cook to a meaty consistency and add some nice texture/nutrition to the chili. Add the corn last. Stir well. Cover and simmer on low-medium until the bulgar is cooked and all the veggies are warmed through. If the bulgar is sucking up too much of your liquid, add some extra water to compensate.
I like to taste the chili at this point and see how it's doing. If it's a bit bland, I like to add some balsamic vinegar to add an "acid" to the flavor and add some additional seasonings - extra cayenne/chili powder, garlic granules, etc. Some unsweetened cocoa powder adds a nice depth of flavor, too. Sounds odd but it works!
It's a pretty forgiving, solid base for chili, so feel free to go wild and add whatever you think it needs.
Makes about 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user .