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Bean & Bulgur Chili

Come in from the cold to a piping hot bowl of this zesty bulgur and bean chili. The bulgur adds great texture and heartiness, so you won't miss the meat. —Tari Ambler, Shorewood, Illinois
  • Total Time
    Prep: 25 min. Cook: 40 min.
  • Makes
    10 servings (3-1/2 quarts)


  • 2 large onions, chopped
  • 2 celery ribs, chopped
  • 1 large green pepper, chopped
  • 4 teaspoons olive oil
  • 4 garlic cloves, minced
  • 1 large carrot, shredded
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14 ounces) vegetable broth
  • 1/3 cup tomato paste
  • 1 cup bulgur
  • Optional: Sour cream, fresh corn, chopped red onion and sliced jalapeno peppers


  • In a Dutch oven over medium heat, cook the onions, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in carrot and seasonings; cook and stir 1 minute longer.
  • Stir in the tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • Meanwhile, cook bulgur according to package directions. Stir into chili; heat through. Garnish each serving with desired toppings.
Nutrition Facts
1-1/3 cups: 240 calories, 3g fat (0 saturated fat), 0 cholesterol, 578mg sodium, 45g carbohydrate (9g sugars, 12g fiber), 11g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.

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  • sgronholz
    May 18, 2020

    This thick and hearty chili was delicious! I also liked the fact that it made a big batch, so I could freeze some for the two of us to enjoy at a later date. This is something I'll definitely make again!

  • Jennifer
    May 26, 2018

    I really enjoyed this recipe. I didn't have any meat and REALLY wanted chili, and this was a great choice. Spiced it up a little with Sriracha and might add some cayenne or red pepper flakes next time, but really very satisfying. And, since it made so much, we now have a very welcome set of single servings to freeze. Convenient!

  • chikpea
    Aug 4, 2012

    I made this for a weeknight dinner and it was a great standard recipe for vegetarian chili - I omitted bulgur (but will try next time) and just served over elbow mac. Delish!

  • crazy4sushi
    Apr 3, 2012

    Great chili. No cinnamon or allspice. Just add the bulgur to the chili. No need to cook it seperate. Give it a little more broth to compensate what the bulgur will soak up.

  • kirfeb29_9
    Feb 9, 2012

    No comment left

  • BhRrR
    Feb 7, 2012

    No comment left

  • jdileo
    Oct 13, 2011

    Fantastic! The bulgur, once cooked, adds a surprising nutty taste and a pleasing texture to the chili. For my second batch, I used mildly hot peppers and the result was equally delicious. I actually made a triple batch and canned some for the winter (freezing would work just as well). Absolutely worth the time!

  • Bushlady2
    Oct 10, 2011

    Absolutely will make again! The flavor and texture of this chili beats any chili that I've tasted. Plus, it's so healthy for you. I did add some cumin. Even my husband liked it (which is hard to find something new that he likes).

    Oct 6, 2011

    I absolutely loved this chili recipe. Made it last night -- easy -- followed it exactly - didn't even have to adjust any seasonings -- each of my family members had more than one serving. Great Recipe.