What’s For Dinner Tonight? Vegetarian Chili!

This vegetarian recipe is a healthier and delicious alternative to meat filled chili. Adding bulgur wheat gives extra texture to the dish while providing an excellent source of protein and fiber. Even non-vegetarians will enjoy this chili!

Makes 8 servings

Ingredients:

1 cup black beans, rinsed and drained

1 cup kidney beans, rinsed and drained

1 cup white beans, rinsed and drained

3 cups water

2 cups vegetable stock

1 (14.5 ounce) can zesty jalapeno diced tomatoes, with liquid

1 (6 ounce) can tomato paste

2 tablespoons soy sauce

1 cup bulgur wheat

1 tablespoon extra virgin olive oil

1 onion, diced

1/2 red bell pepper, diced

1 green bell pepper, diced

1 carrot, diced

2 celery stalks, diced

4 cloves garlic, minced

1 teaspoon ancho chili powder

1 teaspoon paprika

1 teaspoon coriander

1/2 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon cinnamon

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 teaspoon dried cilantro

Nutritional yeast (optional)

Directions:

Combine beans, diced tomatoes, tomato paste, water, vegetable stock, bulgur wheat and soy sauce in a slow cooker. Heat 1 tablespoon of olive oil in a large skillet. Add onions, carrots, peppers, celery and garlic and saute for 5 minutes over medium heat. Stir in spices and cook for an additional 2 minutes. Add mixture to the slow cooker. Cook on medium for 8 hours or on high for 5 hours. Sprinkle nutritional yeast over chili (optional), serve and enjoy!