Bulgur Wheat Vegetarian Chili

Bulgur Wheat Vegetarian Chili (A Little Bit Crunchy A Little Bit Rock and Roll)


2 tablespoons extra virgin olive oil

2 green or red bell peppers, chopped

2 onions, chopped

2 tablespoons fresh minced garlic

2 tablespoons chili powder

1, 6 ounce can tomato paste

2-4 dried ancho chilies, soaked in hot water, seeded and chopped

3 cups whole tomatoes (1 1/2 pounds canned) crushed through your hands, including juice

2-3 cups kidney beans (washed and drained)

4 cups vegetable stock

salt and pepper to taste

1 cup fine or medium bulgur wheat

Additional Toppings:


green onions

shredded cheese

sour cream


1. Heat the oil in a large stock pot.  Add the onion and peppers and cook, stirring often, for about 5 minutes.  Add the garlic and chili powder and cook for an additional minute. Add the tomato paste and stir to coat the vegetables, about 2 more minutes.

2. Add the chopped ancho chilies, the tomatoes, stock, beans, salt, and pepper. Bring to a boil. When boiling, lower the heat and simmer for 30 minutes.

3. Stir in the bulgur wheat and cook for an additional 10 minutes.  Turn off the heat and allow it to sit for 15 minutes before serving.  This chili tastes even better the next day!

(Recipe from Mark Bittman)