I tripled this recipe and made a huge stock pot full of it. My freezer is now happily full of single-serving sized containers of hearty chili.  We ate this with vegan cornbread. Vegan Bulgur Chili (based on the recipe from Naturally Ella, changed to make it lazier) 1tbsp olive oil 1 medium onion, diced 1 green pepper, diced 1 red pepper, diced 1 1/2c chopped baby bella mushrooms 3 cloves of garlic, minced 1tbsp diced jalapeno (or more, if you like your chili spicy) 1tbsp cocoa powder 1 28oz can of crushed tomatoes 1 can kidney beans, drained 1 can great northern beans, drained 1/2c bulgur 1/2tsp cumin 1/2tsp cayenne pepper 1/2tsp chili powder paprika (to taste) 4c vegetable stock (I used Rapunzel’s sea salt & herb boullion instead) In a large stock pot, heat oil over medium heat. Add onions, garlic, peppers, and jalapeno and saute until they soften. Stir in spices and tomatoes. Continue to cook for 2-3 more minutes. Stir in remaining ingredients (and only 3c of broth to begin with) and bring to a boil. Once boiling, reduce to a simmer and stir occasionally. If the chili begins to thicken too much, continue to add stock until it reaches a chili-like consistency (the bulgur will soak up a good majority of the liquid.). Let simmer for 45mins until the bulgur has softened. 
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I tripled this recipe and made a huge stock pot full of it. My freezer is now happily full of single-serving sized containers of hearty chili. 

We ate this with vegan cornbread.

Vegan Bulgur Chili (based on the recipe from Naturally Ella, changed to make it lazier)

  • 1tbsp olive oil
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 1/2c chopped baby bella mushrooms
  • 3 cloves of garlic, minced
  • 1tbsp diced jalapeno (or more, if you like your chili spicy)
  • 1tbsp cocoa powder
  • 1 28oz can of crushed tomatoes
  • 1 can kidney beans, drained
  • 1 can great northern beans, drained
  • 1/2c bulgur
  • 1/2tsp cumin
  • 1/2tsp cayenne pepper
  • 1/2tsp chili powder
  • paprika (to taste)
  • 4c vegetable stock (I used Rapunzel’s sea salt & herb boullion instead)
  1. In a large stock pot, heat oil over medium heat. Add onions, garlic, peppers, and jalapeno and saute until they soften.
  2. Stir in spices and tomatoes. Continue to cook for 2-3 more minutes.
  3. Stir in remaining ingredients (and only 3c of broth to begin with) and bring to a boil.
  4. Once boiling, reduce to a simmer and stir occasionally.
  5. If the chili begins to thicken too much, continue to add stock until it reaches a chili-like consistency (the bulgur will soak up a good majority of the liquid.).
  6. Let simmer for 45mins until the bulgur has softened. 

    Source: naturallyella.com

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    1. thelazyveggie posted this

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