Here’s my favorite vegetarian chili recipe. It’s extremely low-fat and loaded with fresh vegetables, yet even the carnivores in my house get excited about it. Hopefully the carnivores in your house will love it too!
On the theme of healthy and delicious, a few weeks back I got an invitation to join Cooking Light’s community of food bloggers called “The Cooking Light Blogger’s Connection.” See the red box in the left sidebar? It links to my Profile on the Cooking Light website. I’m honored and thrilled to be connected with this incredible brand. I’ve been a subscriber to Cooking Light Magazine for as long as I can remember. In fact several of the recipes on my blog were inspired by Cooking Light. Their brand represents values that I hold dear: a focus on family, friends, community and cooking exciting and delicious food that’s also healthy and wholesome.
This is not a financial relationship. The perks for me are the endorsement by a brand that I admire and the exposure to Cooking Light’s large and growing audience. For my part I look forward to sharing relevant and inspiring content from Cooking Light.
The recipe for this Chili comes from one of my most falling-apart old cookbooks called The Frog Commissary Cookbook.
Don’t be discouraged by the large number of ingredients. If you use a food processor for the chopping, it comes together in under an hour, start to finish.
By the way, the secret ingredient that adds a meaty texture to this dish is a cup of bulgar wheat. And here’s a tip for giving your chili a wonderful depth of flavor: use a mix of chili powders. I used New Mexican chili powder, chipotle and ancho in mine.
Here’s the recipe for my favorite vegetarian chili. If you cook this I hope you’ll come back to leave a review and let me know what you think.
- ⅓ cup olive oil
- chopped veggies
- 3 cups chopped yellow onions (1½ - 2 large)
- 3 cups chopped mushrooms (15-16 ounces)
- 1½ cups chopped carrots (4-5 medium)
- 1½ cups chopped green pepper (1 large)
- 1 cup chopped celery
- 2 tablespoons chopped garlic
- 1 tablespoon plus 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 tablespoons chili powder (mix different types for added depth of flavor)
- 1 tablespoon kosher salt
- ½ teaspoon fresh ground black pepper
- Other ingredients
- 1 28-ounce can crushed tomatoes
- 1 6-ounce can tomato paste
- 1-3 cups tomato juice (Start with 1. Add more at the end to thin, if necessary)
- 1½ cups water
- 1 cup bulgar wheat (substitute 1 cup quinoa for gluten free)
- ⅓ cup dry white wine
- 3 tablespoons fresh lemon juice
- 1 tablespoon worcestershire sauce* Note for strict vegetarians: some brands of Worcestershire sauce contain anchovies. If you omit the Worcestershire sauce, the chili will still be delicious.
- ½ teaspoon tabasco sauce
- 2 15-ounce cans undrained red kidney beans
- 3 tablespoons canned chopped green chiles
- Suggested Garnishes
- yogurt or sour cream, chopped scallions, grated cheddar cheese, chopped cilantro, cubed avocado
- Have all of the ingredients ready: chopped veggies in one bowl, spices measured out in a small bowl, cans opened.
- Heat olive oil over medium heat in a large pot or dutch oven. Add chopped veggies and spices. Sauté, stirring, for 2 minutes. Add the rest of the ingredients, using only 1 cup of the tomato juice. Bring to a boil. Lower to a simmer and cook, stirring occasionally, for 20 minutes, uncovered. Add additional tomato juice if you want to thin the chili. Season to taste with salt and fresh pepper. Serve with assorted toppings.
- Note: Chili freezes well
If you and your family love chili, it’s a long winter. Mix it up and try some other variations. Here are the 32 top-rated chili recipes from Cooking Light to get you started.
I hope your new year is getting off to a wonderful, tasty and healthy start!
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