bulgur chili

If you love carrot/veggie dogs and burgers but miss topping them with chili, I think you're about to do a happy-dance! This quick Chili Vegan Recipe is simmered with spices and onions and can be made in minutes. Links to Vegan Chili Cheese Fries and Black Bean Burgers also included.

Vegan Chili Recipe for Burgers & Veggie Dogs

onion (diced)

veggie broth

dry uncooked bulgur ((or 2 cups cooked)*)

ketchup

chili powder

smoked paprika

onion powder

garlic powder

salt

cayenne pepper ((optional for spice))

In saucepan, saute diced onions in approximately 3 Tbsp of the veggie broth. As they brown and begin to caramelize, add more veggie broth 1 Tbsp at a time. Allow to caramelize well.

Add all other chili ingredients, stir well, and simmer for approximately 10-15 minutes. Cover and turn heat down to warm or off. Chili is basically done and ready to be eaten.

*NOTE: If you already have pre-cooked bulgur (2 cups) in the freezer that you would like to use, simply omit the veggie broth/water except for about 1/2 a cup, and cook for only 5 minutes. 

Add to carrot dogs, veggie and black bean burgers, vegan chili cheese fries, or anything else you can think of. Black bean burger and vegan chili cheese fries recipe links below.

Tried this with our first carrot dogs and it was a good addition. Thanks!

I must thank Terri for introducing me to bulgar!!  It is a great ground beef substitute for those of us getting used to leaving off meats.  We've been WFPB for 3 years, but there are still times we miss the meaty texture that this bulgar is great at mimicking!!  The chili recipe is great &amp; we highly recommend it!

Made this on Monday and used no-salt added tomato sauce...it came out perfect! So delicious on carrot dogz. Thanks again Terri!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1587415123/bdnan0ygw6guis3wgqww.mp4

Vegan Chili Cheese Fries are plant-strongly amazing! Crispy oil-free fries, topped with layers of tangy spicy chili and creamy vegan cheese sauce. The ultimate heart-healthy comfort food!

Vegan Chili Cheese Fries

A satisfying vegan chili filled with hearty bulgur, beans, and vegetables. Simple to prepare, and so warm and nourishing! Great served with avocado.

Bulgur Vegetable Chili

yellow onion

green bell pepper

zucchini

garlic

sweet corn (I use frozen)

vegetable broth

tomato sauce

can diced tomatoes (or fire-roasted)

bulgur

kidney beans

Tbsp. chili powder (I use mild)

cumin

Dice onion and bell pepper. Dice zucchini and set aside.

In a stockpot over medium-high heat, sauté onion and bell pepper for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic.

When onion is translucent, add garlic, chili powder, smoked paprika, and cumin. Stir and sauté 1-2 minutes.

Add zucchini, sweet corn, broth, tomato sauce, diced tomatoes, bulgur, and kidney beans (rinsed and drained).

Bring to a light boil. Then reduce heat and simmer for 15 minutes, stirring occasionally, until bulgur is cooked.

Serve with any desired toppings.

This is a really good recipe. Adding tortilla chips and Tabasco really took it to the next level.

Another easy and tasty recipe!  Enjoyed this tonight, served with fresh buns and crumbled tortilla chips.  Thanks for sharing!!

We served ours with hot sauce and sliced avocado. Really tasty and satisfying, thank you!

If you&#39;re looking for the ultimate vegetarian and vegan chili recipe, look no further! This award-winning vegan chili is perfect in every way. It&#39;s thick, meaty, balanced, and impossibly flavorful. A true classic and always a crowd pleaser! With gluten-free and oil-free options.

The Best Vegan Chili Recipe

walnut halves

jalapeños, stems removed (remove seeds

garlic, peeled

soy sauce (or tamari for GF)

(28 oz) can crushed tomatoes, divided (preferably fire-roasted)

Tablespoons oil (omit

yellow onions, finely chopped

sea salt

Tablespoons chili powder (the spice blend, not pure chile;

½ Tablespoons shiitake mushroom powder (see Note 2)

Tablespoon cumin

oregano

Better than Bouillon "No Beef" Base, optional

beans beans

Maldon smoked sea salt,

⅔ cup bulgur, dry (or TVP

Process

Preheat a large soup pot over medium-low heat. Toast the walnuts for about 5 minutes, stirring frequently. Transfer to a large food processor and pulse until the texture of coarse crumbs. Transfer to a bowl and set aside.

Puree

Add the jalapeños, garlic, soy sauce, and ½ cup of the tomatoes to the food processor. Blend until pureed, about 30 seconds. Set aside.

Saute

Use a towel to wipe out the soup pot and remove any walnut fragments. Add the oil and place over medium heat. Once hot, saute the onions, stirring occasionally, for 8 to 10 minutes or until translucent. Season with ½ teaspoon fine sea salt.

Cook

Reduce heat to medium-low, stir in the chili powder, mushroom powder, cumin, and oregano. Cook for 1 minute, stirring frequently. Add the pureed mixture from the food processor, and cook for about 2 minutes, stirring frequently.

Season

If using bouillon, dissolve in ½ cup water. Add this plus the remaining 5 ½ cups water, tomatoes, beans, and smoked salt to the pot. Bring to a boil.

Simmer

Stir in the bulgur and ground walnuts. Reduce heat and simmer for 20 minutes, stirring occasionally. Let stand 5 minutes, then serve.

Flexible recipe and delicious.  Very rich and satisfying.

My husband, son in law and I loved this chili.  The bulgur and ground toasted walnuts really give it a meaty texture. I worried the 2 large jalapenos would be too spicy, but if anything, next time I'll add a little cayenne pepper, too. My only concern is the high sodium: 1,800 mg. per serving seems high. Next time I'll omit the 1/2 tsp. sea salt and maybe decrease the soy sauce a bit.  (I made the recipe as written, except I couldn't find Beyond Bouillon's Not Beef, but I used another bouillon cube brand that is "No Beef" flavored.)   Definitely making this again.

This was the best chili I've ever made! I didn't have walnuts or mushroom powder so I added an extra 1/4 cup bulgur for bulk and 1.5 T cocoa powder for depth. Serving with lime gave it a little acidic kick which was amazing. Will be keeping this recipe for the future, thank you for sharing!

This was so easy to make and so flavorful. The only thing I will do different next time is leave the walnuts out. While they added great texture, I preferred the flavor before I added them. This is just a personal preference because it was super delicious. Thx for a great recipe.

Made this yesterday. Thank you for a definite keeper! I made a few changes, some to my taste and another because of inability to get product. I like 'heat' but not a lot, so cut back on jalapenos and onion. Added 1 additional can of beans at the end 'just because.' Couldn't get the Better Than Bouillon no-beef without buying 2 jars and paying too much so ended up with Orrington Farms dry broth mix. While searching for the BTB no-beef, I found their Chipotle flavor and bought it, then added a generous tablespoon with the other bouillon; next time will add 2 tblsp. I added black salt (didn't have smoky salt), but will not next time as it didn't need all the salt IMO. Living in CO (altitude) I also had to cook the chili a lot longer to fully cook the quinoa, so will precook it next time.  
All in all I was VERY pleased with the outcome. It is very filling. I topped it with some cheese and avocado. Froze 3 quarts for later since I'm single.

Truly the best- absolutely delicious! I used quinoa as I was out of bulgur and the chili was thick and satisfying. Thank you for another winner

You weren’t kidding - this is the BEST chili I’ve ever eaten! My husband won’t stop talking about it.  🤣  I cannot wait to make it for parties and literally every opportunity I get just to show people how good vegan chili can be. So glad I tried this recipe. Thank you, Lori!

I made this chili and a meat chili for my kickball league. Omnivores that had this chili asked me if it was the meat one! Very nice flavor and texture. Will make again and again.

I found your recipe after reading the America's Test Kitchen version and trying to figure out how to incorporate my already-cooked beans into their instructions.  Your version was perfect - it took the cook time from ~3 hours to less than 60 minutes.  The only real change I made was cooking an extra batch of bulgur on the side (since the chili was already done) and mixing it in, as I wanted a chunkier chili.  Otherwise, it got great reviews from my husband, who normally enjoys meat and was quite satisfied with this version.

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Top 3 bulgur chili recipes from across the web

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The most viewed bulgur chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine