Vegetarian Chili

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 229.4
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 528.7 mg
  • Total Carbs: 45.2 g
  • Dietary Fiber: 11.8 g
  • Protein: 10.3 g

View full nutritional breakdown of Vegetarian Chili calories by ingredient
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Number of Servings: 16


    4 T olive oil
    4 large stalks of celery, diced
    2 medium onions, diced
    3 cloves of garlic, minced
    2 sweet red peppers, diced
    1 pound carrots, peeled and grated
    2 tsp cumin
    1 tsp chili powder
    1/2 tsp red pepper flakes
    1 tsp red pepper
    2 T brown sugar, packed
    1 T Worcestershire sauce
    1 10-oz package corn, frozen
    1/2 c. bulgur
    4 cans diced tomatoes, no salt added
    2 cans kidney beans, no salt added
    2 cans black beans, no salt added


The bulgur makes this very filling, although there isn't a lot of it. If you don't care about vegan, you can save some allotted calories for a tablespoon of sour cream and 1/4 cup shredded cheese. This is delicious and filling. We make it every week and then have it for a quick and hearty lunch.


Saute diced onion, celery, red pepper, minced garlic, grated carrot in 4 T of olive oil. Add 1-2 tsp cumin, 1 tsp chili powder, 1 tsp red pepper, 1/2 tsp red pepper flakes, 2 T packed brown sugar, 1 T of Worcestershire sauce and saute quickly to toast spices. Add 1 10 ounce package of frozen corn, stir for about a minute, then add 1/2 cup of dry bulgur. Stir for a couple of minutes until corn begins to thaw. Add 4 cans of diced tomatoes -- no salt added. Stir and let ingredients cook for about 2 minutes, then add 2 cans of no salt black beans and 2 cans of no salt kidney beans. Add enough water to make the chili a little thin so that the bulgur will have something to absorb. Cook for about 15 or 20 minutes to finish.

Serving Size: 16 1-cup servings

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