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Vegetarian Chipotle Chili
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Description
This chili made with both black and kidney beans is perfectly spiced and has bulgur added to the mix for a more classic “meaty chili” texture. This is such a wholesome dish.
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Small Onion, Diced
- 3 cloves Garlic, Minced
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- ¼ teaspoons Kosher Salt
- 1 Chipotle Chile In Adobo Sauce, With A Little Extra Sauce
- 1 Tablespoon Granulated Sugar
- 1 can (28 Oz. Size) Crushed Tomatoes
- 1 can (15 Oz. Size) Kidney Beans, Slightly Drained
- 1 can (15 Oz. Size) Black Beans, Slightly Drained
- ½ cups Bulgur
- 2-½ cups Vegetable Broth
- Sour Cream Or Plain Greek Yogurt, Shredded Cheese, Avocado, Etc. For Topping (optional)
Preparation
In a large Dutch oven or stockpot, add olive oil and diced onion. Sauté over medium-low heat, stirring regularly, until onions are fragrant and translucent, about 5 to 6 minutes. Add minced garlic and cook for another minute.
Add all of the spices, salt, the chipotle in adobo, sugar, canned tomatoes, beans, bulgur, vegetable broth, and stir. Bring to a boil, reduce to a simmer, cover, and let cook for 30 minutes. Bulgur should be tender.
Taste and adjust the salt/seasoning. Add more vegetable broth if a thinner consistency is desired.
Serve hot into bowls with any desired toppings. Enjoy!
Note: This recipe makes quite a bit of chili but the leftovers freeze well.
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