Best Vegetarian Chili Recipe

Contributed By: Terry Borden


1 can white beans
1 can kidney beans
1/2 cup lentils, cooked
1/2 cup bulgur wheat or barley
1 large can (about 28 ounces) crushed tomatoes
2 cups yellow or red onion, finely chopped
1 cup bell pepper, finely chopped
1 cup diced carrots
4 cloves garlic, finely minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Sea salt and ground black pepper, to taste
1 cup vegetable broth
Extra-virgin olive oil


1. In a large pot, saute onion, bell pepper, carrots, and garlic in olive
oil over medium heat until onions are translucent (about 5 minutes).

2. Add chili powder, cumin, coriander, cinnamon, and cayenne pepper. Cook
for another 5 minutes, stirring regularly.

3. Season with sea salt and pepper, to taste.

4. Add vegetable broth, white beans, kidney beans, bulgur wheat (or barley),
lentils, and crushed tomatoes. Allow all ingredients to get close to
boiling, then reduce to a simmer for about 10 minutes, or until bulgur wheat
is tender.

Helpful Hints:

Serve and enjoy this vegetarian chili while it's hot - it goes nicely with a
crisp green salad and a slice of fresh bread. Freeze leftovers, as it's even
better a day or two later.

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