Hearty Vegetarian Chili | Midwest Living

Hearty Vegetarian Chili

Hearty Vegetarian Chili

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  • Makes: 8 servings
  • Yield: 10 cups
  • Hands On 25 mins
  • Total Time 1 hr

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Many vegetarian chilies eat more like soups, but ours is built to satisfy a meat-lover. Bulgur wheat and mushrooms combine to mimic the texture and flavor of ground beef; chili powder, smoked paprika and chocolate stout lend deep, authentic flavor without a long simmer.


  • 1 pound cremini mushrooms, cleaned and trimmed
  • 3 tablespoons olive oil
  • 1 large onion, chopped (1 cup)
  • 1 large red bell pepper, chopped (1 cup)
  • 1 fresh jalapeno pepper, seeded and minced*
  • 4 large cloves garlic, minced
  • 1/2 cup bulgur wheat
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika or 1 tablespoon minced canned chipotle peppers in adobo sauce plus 1 tablespoon sauce from the can
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon cayenne pepper
  • 1 28 - ounce can crushed tomatoes
  • 1 12 - ounce bottle chocolate stout (or other dark beer)
  • 3 tablespoons water
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons kosher salt
  • 2 15 - ounce cans black beans, rinsed and drained
  • 1 15 - 16 - ounce can pinto beans, rinsed and drained
  • Assorted toppers, such as corn chips, shredded cheese, sour cream or Greek yogurt, chopped avocado, minced red onion, chopped green onion and/or lime wedges (optional)


  1. Finely chop mushrooms in a food processor or by hand; set aside.
  2. Heat oil in a 6-quart Dutch oven over medium heat. Add the onion and bell pepper; cook for 3 minutes or until beginning to soften. Stir in the jalapeno and garlic; cook 1 minute or until fragrant. Add mushrooms; cook about 3 minutes or until pan is almost dry. Stir in the bulgur, chili powder, cumin, smoked paprika, oregano and cayenne; cook together 1 minute.
  3. Add crushed tomatoes, beer, the water, maple syrup and salt. Bring to boiling, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Add beans. Cover and cook 10 minutes more. Serve with desired toppers.


  • * Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.


  • This chili stores well but may thicken in the refrigerator or freezer as the bulgur absorbs additional moisture. Thaw overnight in refrigerator, if frozen, and reheat in a saucepan, adding a bit of water to reach desired consistency.

Nutrition Facts

(Hearty Vegetarian Chili)

Servings Per Recipe 8, sugar (g) 10, Potassium (mg) 823, fiber (g) 10, sodium (mg) 902, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 53, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 43, Niacin (mg) 4, sat. fat (g) 1, Riboflavin (mg) 0, Thiamin (mg) 0, chol. (mg) 0, Fat, total (g) 7, vit. C (mg) 37, cal. (kcal) 281, vit. A (IU) 1439, iron (mg) 4, pro. (g) 11, calcium (mg) 120

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