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.

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Ingredients

Directions

  • Finely chop mushrooms in a food processor or by hand; set aside.

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  • 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 jalapeño 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.

  • 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.

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Because hot chile peppers, such as jalapeños, 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.

Tips

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

281 calories; 7 g total fat; 0 mg cholesterol; 902 mg sodium. 43 g carbohydrates; 11 g protein;

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