Easy Vegan Chili

Easy Vegan Chili

Easy Vegan Chili

  • 1 cup bulgur wheat
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, diced
  • 2 Tbsp salt-free chili powder
  • 2 tsp each minced garlic and ground cumin
  • 1 1/2 cups vegetable broth (or water)
  • 1 large can (28 oz) crushed tomatoes
  • 1 can (15 oz) 100% pure pumpkin
  • 1 cup frozen corn
  • 1 can (15.5 oz) low-sodium black beans, drained and rinsed
  • 2 Tbsp dried cilantro
  • Accompaniments: shredded vegan Daiya cheddar cheese, Tofutti sour cream
  1. Follow instructions on bulgar wheat package to cook.
  2. Meanwhile, heat oil in a large nonstick skillet.  Add onion, pepper and zucchini; sauté 5 minutes.  Add chili powder, garlic and cumin; sauté until fragrant.
  3. Add vegetable broth (or water), the tomatoes, pumpkin and corn; bring to a boil over medium-high heat.  Reduce heat and simmer 10 minutes, stirring occasionally, until vegetables are tender.
  4. Stir in beans and bulgur; heat through.  Remove from heat, stir in cilantro.
  5. Serve with vegan cheddar cheese and sour cream.

2 thoughts on “Easy Vegan Chili

  1. Pingback: Veggie Chili with a Healthier Twist | The Vegan Wannabe

  2. Pingback: Meatless Monday: Spicy Asparagus and Tempeh Recipe | Running on Vegan

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