CONVERTED Vegetarian Chili

maggiecain 2

"I've eaten a lot of vegetarian chili and generally find them to be good, but too virtuous, not hearty enough. The barley in this one does the trick for me. As is, this is pretty liquidy, since I leave plenty of time to simmer it down and blend the flavors. If you want thicker chili and are in a hurry, use only 3 cups of broth."
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Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  1. Heat olive oil in a large saucepan over medium head. Saute the onion, celery, carrot and red pepper for 5 - 10 minutes, until softened but not browned. Turn the heat up to medium-high and add the garlic, saute until fragrant, about one minute.
  2. Add the beans, broth and seasonings, except basil, and cook about a half-hour, until vegetables are tender.
  3. Add bulgur and tomato sauce, and simmer another 15 minutes, or longer to thicken it up.
  4. Add basil, taste to see if you need more salt, and serve.
  5. Top with your favorite toppings and enjoy!



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